Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Lighten up this summer without sacrificing flavor! Mama’s Spicy Grilled Chicken Salad makes for a savory protein packed meal. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner. Our Jalapeño Cilantro Dip tops it off with the perfect amount of spice.

Click Here for Recipe: Slap Ya Mama Jalapeño Cilantro Dip

Serves 4-6

Ingredients:
Instructions:
  1. Put chicken in a ziplock bag. In a small bowl combine lime juice, Slap Ya Mama Green Pepper Sauce, olive oil, garlic, cilantro, Slap Ya Mama Original Blend Cajun Seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
  2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
  3. Slice chicken and set aside.
  4. In a bowl place a hand full of washed spinach.
  5. Scoop in 2-3 tablespoons of cooked quinoa (cook according to package).
  6. Add in cherry tomatoes and diced avocados.
  7. Place grilled chicken in the bowl and top-off the salad with our Slap Ya Mama Jalapeño Cilantro Dip.

 

 

 

Slap Ya Mama’s Skirt Steak Salad

Slap Ya Mama’s Skirt Steak Salad

Ingredients:

  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 ciabatta rolls, cut into cubes (about 5 cups)
  • 2 cloves garlic, finely chopped
  • Slap Ya Mama Hot Blend Seasoning
  • Slap Ya Mama Original Blend Seasoning
  • 1/2 cup sliced radishes
  • 2 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped
  • 2 tablespoons capers, plus 2 tablespoons brine from the jar
  • 1 1/2 pounds skirt steak
  • 6 cups baby romaine

Directions:

Preseason skirt steak with Slap Ya Mama Hot Blend Seasoning to taste and set aside.

Croutons:

Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and ½ tsp. Slap Ya Mama Original Blend Seasoning and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Set aside.

Skirt Steak:

Heat 1 Tbsp olive oil in the same skillet over medium-high heat.  Place steak in skillet and sear until browned on the bottom, about 4 minutes. Turn and sear until browned on the other side, 3 to 4 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.

Salad:

In another large bowl combine baby romaine, radishes, tomatoes, basil, capers, caper brine and the remaining 2 tablespoons olive oil in the bowl and toss to coat romaine and vegetables; season with a little Slap Ya Mama Original Blend Seasoning to taste.

Plating:

Divide salad and croutons among plates.  Thinly slice steak against its grain and divide among plates. Sit back and enjoy!

Serving Size – 4