This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
It’s been a chilly winter here in Atlanta, but with spring around the corner my body has been craving crisp and cool salads. If I had to calculate how many salads I’ve eaten over the past 10 years, it would look something like this: 10(365 x 2). Now I’m not going to do that math, but do you see how much experience I have with the art of salad making?
The perfect salad has a variety of texture, flavor, temperature, and color. In this recipe, chicken glazed in honey and lime juice adds a hearty component to a light and fruity base. Cucumber, avocado, mint, and lime keep it refreshing. And a sweet and tangy strawberry-lime dressing adds a burst of flavor to the mild romaine. This recipe serves two people as an entrée-sized salad, but it can easily be doubled for the perfect brunch or lunch gathering with friends.
- 1 lb chicken breast, cut into ¾-inch pieces
- 1 tablespoon coconut oil
- ½ lime, juiced
- 1 tablespoon honey
- 6 strawberries, sliced
- 2 tablespoon mint, sliced
- ½ avocado, diced
- ½ cucumber, peeled and chopped
- 4 cups romaine lettuce, shredded
- Sea salt
- Heat coconut oil in a skillet over medium high heat. Add chopped chicken breast, sprinkle with sea salt, and let cook undisturbed until golden brown for 3 minutes. Flip chicken, sprinkle with more salt and continue to cook for 2 more minutes.
- Add lime juice and honey to pan. Stir to coat chicken.
- Turn heat to medium, cover skillet with a lid, and let the chicken finish cooking for 2 to 3 more minutes. Stir to coat the chicken in the honey-lime glaze and set aside to cool while you prepare the salad.
- Divide the remaining salad ingredients between two plates. Top with chicken and drizzle with two tablespoons Strawberry-Lime Dressing (recipe below).
- ¼ cup olive oil
- 6 strawberries
- 1 tbsp lime juice
- 1 tbsp coconut aminos
- ¼ tsp ground ginger
- ¼ tsp sea salt
- Blend all ingredients together until smooth. Drizzle over individually plated salads.
9 comments
This looks yummy! I can’t wait for the organic strawberries to arrive at my local store. A great meal for a warm summer day.
Mickey, I also commented on your Chicken Liver with Raw Garlic & Thyme that you re-posted on Facebook (I don’t have Facebook or I would have asked you this question there). My question for that recipe is: Do you NEED a cast iron pot? What about a coated (enamel) cast iron pot (which seems easier to deal with)? I don’t have either one….but if one is required I can go hunting for it. I need to raise my ferritin levels and want to try to do it with food rather than with supplementing.
Lynn,
I answered your question in the original post. Thanks!
This looks incredible, Alaena!
Thanks, Erin! It’s one I continue to crave 🙂
[…] Lunch: honey lime chicken & strawberry salad […]
If I am just starting the elimination phase – any ideas on what to use instead of the honey – since honey is a no-no?
Hi Heather, you must be mistaken because honey is included on the elimination diet–in moderation though!
This dressing is delicious!
How long should the dressing keep in storage? Will it last a week?