After a week in the Bahamas, my body is craving a recharge. A return to bright, bold flavors smiling up at me….from a bed of lettuce!
That’s right folks. Look at that beautiful beach and think to yourself, “Maybe I’ll order a salad…topped with peanut butter!” One chilly evening, with rain pouring down on the veranda, we supped at an old school, Earnest Hemingway-esque steakhouse called The Bahamian Club.
After perusing the menu, I settled on a simple bowl of greens popping with bright red and green bell peppers and drizzled with a surprisingly simple spicy peanut dressing.
Upon returning home after a week in the islands, I immediately picked up right where I left off…reading cookbook after cookbook in my state of exhaustion. Afterall, if you don’t have the energy to cook, why not read about cooking!
Enter the brilliant Andie Mitchell’s Eating in the Middle. It is brilliant. No lies! Simple options specifically curated to maximize fruit and vegetables while minimizing on calories. Ideas and inspiration abound!
A cross between Andie’s Asian Peanut Salad and that simple salad enjoyed under rain pinging off a cool tin roof, this dish is everything I hoped it would be: bold flavors, beautiful colors, a late spring recharge after a lovely week of vacation eating in the Bahamas! Prost xoxo
- 1/2 a butterflied chicken breast, cleaned and dried
- 1 tablespoon butter
- 1 tablespoon Extra Virgin Olive Oil
- Sea salt and fresh cracked pepper, to taste
- 1½ tablespoons creamy peanut butter
- 1 tablespoon honey
- 1/2 tablespoon soy sauce
- Juice from 1/4 of a lime
- 2 dashes of red cayenne pepper, if you're hot to trot!
- 1/4 of a bunch of Romaine lettuce (about 4-5 leaves), julienned
- 1/4 red onion, thinly sliced
- 1/2 tablespoon salted peanuts, chopped
- 1 small carrot, thinly sliced
- 1-2 (1") strips of red bell pepper, thinly sliced
- 1-2 (1") strips of green bell pepper, thinly sliced
- 1 teaspoon fresh cilantro, chopped
- lime wedges, for serving
- Preheat the oven to 350°.
- Prep, clean and dry 1/2 of a butterflied chicken breast, per instructions. Generously season each side with sea salt and fresh cracked pepper.
- Preheat a pan over medium heat until sizzling hot! Be ready though, we're going to play a game of hot potato (the butter will brown quite quickly that is)!!
- Pop in the butter and EVOO melting until slightly smoking and the butter begins to brown. Quickly add the chicken breast, browning for 2-3 minutes per side. Transfer the pan to the oven to finish roasting the chicken at 350° for 15-20 minutes or until cooked through at the center.
- Whisk all ingredients together in a small mixing bowl until a smooth, drizzly consistency. Place in the refrigerator to chill while the chicken finishes cooking!
- Slice, dice and julienne all of your veggies and proteins arranging as desired on a plate! Drizzle with yummy, spicy peanut dressing and munch away!
- Feel free to garnish with lime wedges, if desired!