Jalapeño Hummus Salad with Grilled Chicken & Honey-Lime Vinaigrette

Creamy jalapeño hummus salad with grilled chicken, toasty naan, romaine and honey-lime vinaigrette.

Difficulty: Easy

Time: 30-35 min

Calories: 501 Fat: 9g Carbs: 56g Protein: 27g

Hummus is a delightful, protein packed dip that provides the perfect base for all kinds of flavorful ingredients. In this case, we look to the local company, Holy Land, for their kicky version and turn it into a key component of this nutritious salad. This meal is a true celebration of summer in Minnesota and perfect for the deck or the dock!

Ingredients

Honey

Naan bread

Cilantro

Radishes

Romaine lettuce

Lime

Carrot

Chicken breasts

Jalapeño Hummus

Zest The peel of, or grating of a citrus peel for flavor.

Sear To cook the surface of meat very quickly with intense heat.

Char To cook over high heat until the natural sugars in food blackens.

Grill or medium sauté pan

Small bowl

Medium bowl

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat, lightly oiled, grill to 400ºF. Wash and dry all produce. Remove top and peel from carrot and discard; then, using a vegetable peeler shave into ribbons. Zest lime; cut in half then juice. Remove root end from radishes and discard; then, thinly slice. Mince cilantro leaves and stems. Cut romaine, crosswise into ½" strips. Cut naan into quarters. Remove chicken breasts from package; rinse and pat dry.

Step 2: MAKE VINAIGRETTE

Mix honey, 1 Tbsp. lime juice, 1 tsp. lime zest, 2 Tbsp. oil, cilantro and a pinch of salt and pepper in small bowl until incorporated. Set aside.

Step 3: GRILL CHICKEN

Season chicken with a pinch of salt and pepper. Add to hot grill and sear over for 3-4 min per side until golden brown and charred. Place chicken on a cutting board and slice into thin strips. Note: If not using a grill, heat 1 tsp. oil in a medium grill pan or sauté pan over medium-high heat. The USDA recommends cooking chicken to an internal temperature 165ºF.

Step 4: GRILL NAAN

If using sauté or grill pan, wipe pan out with a paper towel, and place back on heat. Grill naan for 1-2 min until warm and lightly toasted.

Step 5: MAKE SALAD

Place romaine, carrot, radishes and vinaigrette in medium bowl. Toss until evenly distributed.

Step 6: PLATE YOUR DISH

Divide salad between two bowls. Top with chicken, jalapeño hummus and serve with grilled naan. Enjoy!