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sriracha lime chicken salad
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Sriracha Lime Chicken Salad

Are you as big a fan of sriracha as I am?

I love the heat…I am absolutely OBSESSED with all of the ways I can incorporate this delicious flavor in healthy recipes.

If you haven’t tried it, I say it’s a must…go on and promise yourself you’ll order some Pho this weekend and douse it with the sriracha…

OR

You’ll give this recipe a try!

SRIRACHA LIME CHICKEN SALAD

This recipe came from that love of the Asian chili spice sauce. But I also wanted to create a gluten free, paleo friendly recipe that wouldn’t break the bank for any of my clients meal plans!

This gives the flavor of Asian food, the punch of spice and lime, but absolutely none of the bad for you sugars and breadings and heavy sauces.

It’s an absolutely perfect option for a healthy lunch.

AND you can pack it up in a mason jar with the dressing/sauce on the bottom, the fixin’s in the middle. Put the lettuce on top so it will stay fresh and BAM!

A quick, easy, tasty lunch to bring to work!

 

For those of you in the ROCKIN’ BODY Society, this is a perfectly balanced 2 Unit meal! (2 Units of Protein, 2 Units of Carbs, and 2 Units of Fat)

Once you try it, be sure to comment how you love it!

I know you’ll be just as big a fan as me once you do. πŸ™‚

 

Craving more Sriracha recipes? Check out my FISH TACOS RECIPE<<

 

Sriracha Lime Chicken Salad

Sriracha Lime Chicken Salad

Ingredients

  • 3 oz chicken breast
  • 1 tbsp sriracha
  • 2 limes, juiced (separated)
  • 6 pineapple slices
  • 2 tbsp chopped red onion
  • 1/4 cup tbsp cherry tomatoes, halved
  • 3 cups chopped red leaf lettuce
  • 1 tbsp apple cider vinegar
  • sea salt
  • black pepper

Instructions

  1. Season chicken with salt and pepper.
  2. Set aside. In bowl or marinade dish, combine Sriracha and the juice of 1 lime.
  3. Add chicken, cover and let marinate in fridge for 20 minutes.
  4. Heat grill to medium-high.
  5. Remove chicken from dish and discard marinade.
  6. Place chicken and pineapple slices on grill and cook three to four minutes each side, or until juices run clear.
  7. Combine lettuce, avocado, tomato and red onion in large bowl.
  8. Remove chicken and pineapple from grill and slice.
  9. Add to salad and toss with remaining lime juice and apple cider vinegar.
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