Chicken and Spring Mix Salad with Spicy Pineapple Dressing
We have been meaning to do something light and healthy for a while now after our consecutive (more like week long) meat-eating spree, so we wanted to do some sort of salad that could be filling as well as healthy for you. Lucky for us, we found a great recipe in this month's issue of Cooking Light that not only provided something light and healthy, but provided proteins (chicken) that we essentially need in order to call a meal. As with most recipes that we find online or in magazines, we do some tweaking to fit our eating style. In this case, we didn't grill the chicken (hence the summer issue) but pan-fried the breasts with some olive oil for a quite flavorful chicken breast. Also, we substituted the orange juice with apple juice, creating a frothy-like foam that kept us wondering when the froth would ever subside (it didn't). Nevertheless, the dressing was great and had a nice kick to it with the Serrano peppers. Though we are not much into salads in general, I think we will continue to seek out more salad-as-a-meal type of recipes after enjoying this dish.