June 27, 2014 – During the heat of the summer, the last thing you want to do is spend more time over a hot oven. There’s one simple tip that will cut your time in the kitchen when preparing two recipes to fuel your summer fun. What’s the tip? Double-duty meal prep.
We’ve taken two recipes that start with the same main ingredient – grilled chicken – and prepped the chicken for both recipes at the same time. Make the Grilled Chicken with Pineapple Avocado Salsa tonight, and reserve two of the grilled chicken breasts for the Grilled Chicken Rainbow Cobb Salad tomorrow. Automatic time saver! Plus, these dishes are light, refreshing and colorful – ideal for a summer lunch or dinner.
Grilled Chicken with Pineapple Avocado Salsa
Recipe and Image by Ali Ebright (Gimme Some Oven)
Total Time: 20 minutes
2 cups diced fresh pineapple
1 cup chopped fresh cilantro, loosely packed
1 avocado, peeled, pitted and diced
1 jalapeno, seeded and finely diced
1/2 red onion, peeled and diced (about 1/2 cup)
2 tbsp. lime juice
1/4 tsp. Stonemill Essentials Salt
1/4 tsp. Stonemill Essentials Ground Cumin
1/8 tsp. Stonemill Essentials Black Pepper
2 tbsp. Carlini Extra Virgin Olive Oil
6 boneless, skinless Kirkwood Chicken Breasts, pounded to even thickness (reserve 2 breasts for the Grilled Chicken Rainbow Cobb Salad; recipe follows)
Stonemill Essentials Salt and Pepper
To make the salsa: Stir all ingredients together until combined.
To make the chicken: Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
Preheat your outdoor grill to medium-high heat, or heat a grill pan over medium-high heat. Place the chicken breasts on the grill and cook for about 5 minutes per side, or until the chicken is cooked through and no longer pink on the inside.
Remove chicken and let it rest for at least 5 minutes. Transfer chicken to serving plates, then top with the salsa and serve.
Grilled Chicken Rainbow Cobb Salad
Recipe and Image by Amanda Rettke (i am baker)
Total Time: 40 minutes
2 grilled chicken breasts, reserved from Grilled Chicken with Pineapple Avocado Salsa recipe
4 Roma tomatoes, cut into round sections
2 carrots, shredded
1 yellow pepper, sliced
1 cup corn kernels (drain if canned, defrosted if frozen)
1 avocado, diced
1 cup blueberries
1 cup purple cabbage, chopped
Specially Selected Thick Sliced Bacon, crumbled
1 head lettuce, rinsed and shredded
Stonemill Essentials Salt and Pepper, to taste
Specially Selected Gourmet Vinaigrette Dressing, to taste
Place lettuce in a large bowl and top with prepared vegetables. Cut chicken into sections and place over vegetables. Toss vinaigrette with the ingredients and serve immediately.