I’m a carnivore but I still need my greens. Here is a healthy and delicious dish for the family…
What you need:
- pineapple juice
- soy sauce
- olive oil
- spinach or lettuce
- shiitake mushrooms
1 Marinade the chicken in a 50% pineapple juice, 50% soy sauce mixture and a clove of crushed garlic for a minimum of three hours. I also add a little bit of vinegar to the marinade. This is the way a little chain of Mexican restaurants in Texas create their amazing fajitas. I do miss Tex-Mex food!
2 Smoking hot pan with a little olive oil. Yes, the pan has to be smoking so you get a nice sear on it. Always keep a lid for the pan handy in case it ignites. Sear that chicken for at least 1 minute on each side. Reduce heat to medium and add the remaining marinade. Let it reduce.
3 Mix diced tomatoes, shiitake mushrooms and spinach. Yes, I know I didn’t use spinach in the photo above, but it is better for you and is just as easy. Spinach has more nutritional value than lettuce.
4 Shiitake mushrooms… fresh mushrooms are easy – slice them for use in your salad. The better option is dried mushrooms. I usually buy a large pack of fresh shiitake mushrooms, use a few, and throw the rest in the fridge, thus facilitating an almost endless supply of dried mushrooms. The drying of the mushrooms somehow intensifies the flavor. Before you can use the dried mushrooms, you need to rehydrate them with some warm water for about 30 minutes. Save the water! So if you have fresh mushrooms now, store the extras in the fridge and next time you will be all set.
5 I don’t like vegetables but sometimes sacrifices must be made. Luckily, my genius remembered that I made a delicious savory sauce from the chicken and pineapple. Deglaze the pan with the water you used for rehydrating the mushrooms and season to taste. Use this sauce as your salad dressing.
Presto – healthy, meaty salad!