This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.
- 1.5 lbs chicken breast
- 1/4 c olive oil
- Juice of one lemon
- Salt and pepper
- 2 cloves, minced
- 1 tsp cumin
- 1/2 tsp tumeric
- 1 tsp paprika
Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.
Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.
- 1 eggs, room temperature
- 1 ounce anchovies, ½ can or about 5 filets
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 cup olive oil
- 1 ounce anchovies, ½ can or about 5 file
- 1 tsp Dijon
- Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce
Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.
- 1 head of romaine, chopped
- 1/4 c olives, chopped
- 1 c cherry tomatoes, chopped
- 1 c Quinoa, cooked
Toss all salad ingredient except quinoa with a couple tbsp of dressing.
Divide quinoa, salad and chicken among plates.
Serves 6. (Or extras for lunch – dressing will have lots left for future salads).