I tried a new salt-free rub the other day, and while I wasn’t too wild about it with the chicken by itself (it tasted a bit more plain than I thought it would given the ingredient list!), I really liked it inside this delicious new salad I whipped up.
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/4 Teaspoon Cayenne
I rubbed the dry chicken breasts on both sides with the spice mixture, threw a teaspoon of coconut oil on the grilling pan, and grilled each side of the chicken breast for about 8 minutes on level 6, until the breasts reached 160.
Salads are a perfect way to get all your Paleo food groups into one dish, so I then created this delicious, Blackened Chicken Spinach Salad:
- 5 cups Baby Spinach
- 1 Blackened Chicken Breast, fresh off the grill
- 1 chopped Red Bell Pepper (it measured about 1.5 cups chopped)
- Lighthouse Red Wine Olive Oil Dressing
- Topped with fresh Mexican Pecans
Most of the time my salads consist of all leftovers, but the fact that this one had hot chicken and freshly roasted pecans made it delectable. Even though I was quite full, I was very sad when the bowl was empty. Oh – and if you know of a better blackened, salt-free rub, please do share!
Happy eating! Joey