Chipotle Honey Chicken Salad

Late May means home for the summer. And you know what that means -- I have fourteen glorious weeks to cook whatever the Sam Hill I want to cook and my parents have fourteen glorious weeks of non-takeout dinners.

This summer is going to look a little bit healthier than the last. I'm breaking out the lettuce.

Chipotle Honey Chicken

Ingredients

2 boneless chicken breasts

1 teaspoon minced garlic

1 teaspoon Cajun seasoning

½ teaspoon onion powder

½ teaspoon Chipotle seasoning

¾ teaspoon cumin

½ teaspoon kosher salt

¼ cup honey

1 tablespoon cider vinegar

Directions

1. Combine all ingredients in a large Ziploc bag. Marinate chicken breasts in the refrigerator, preferably overnight.
2. Using a grilling pan, grill chicken over low heat until thoroughly cooked.

As you can see, I sliced the chicken thinly and served it over a salad of home-grown lettuce, chopped pecans and raspberry vinaigrette.

The deceitfully delicious-looking cheese biscuits in the picture were an attempt to replicate the infamous cheese biscuits at Jim & Nick's Barbecue in Birmingham, AL, which I discovered shortly before leaving Alabama for the summer. These biscuits are so good that my dinner table (which included me, two American friends, a professor from Spain and three Chinese exchange students) devoured SEVEN BASKETS. That, my friends, constitutes an entire basket of cheese biscuits per individual. One Chinese student, who will remain unnamed, was so enamored with the biscuits that after a waitress failed to promptly refill our basket, exclaimed, "Hey! Sweetheart! More teese bistets!"

These biscuits were way too dense, but look forward to a successful version of the recipe-- it WILL be found.

--Alyssa