GINNA PARSONS: This chicken too delicious for words



Last Friday, I found a recipe on Pinterest for a salad I wanted to try. I texted a picture of it to my husband and daughter and they both responded, “Let’s do this!”

So Saturday night, I made it for supper and I can say, without a doubt, this chicken is one of the best things I have ever eaten. It’s smoky and spicy and sweet and just perfect.

The original recipe said to cook it in a non-stick pan, but I, wisely, chose cast-iron, and it cooked up beautifully. The salad part of the recipe was good, too, although the avocado will be better in June than it is in January.

I think this will be my new go-to recipe when I want barbecued chicken and I guarantee we’ll be making this again this week, with or without the salad.

Honey Chipotle Chicken Salad


11⁄2 pounds boneless, skinless chicken breasts

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

1⁄4 cup olive oil

3 tablespoons adobo sauce, from a can of chipotles in adobo

2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon honey mustard

2 tablespoons chopped fresh cilantro

4 garlic cloves, minced


6 cups spring greens

1 cup cherry tomatoes, halved

1⁄4 cup torn fresh cilantro

8 green onions, sliced

1 avocado, peeled and sliced

1 lime, juiced

1 tablespoon olive oil

1⁄2 tablespoon honey

Add the chicken breasts to a baking dish or ziptop bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a cast-iron skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey.

Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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