Grilled Chicken Salad with Spicy Citrus Dressing

I’m not typically an impulse buyer at the grocery store. I have my weekly menu planning down to an art and do a great job sticking to my shopping list...until I show up at Trader Joe’s. They do too good of a job of creating new, reasonably priced items that pique my interest and before you know it, I’m buying things that weren’t on my list. This is how I ended up bringing home a bottle of Trader Joe’s Yuzu Hot Sauce, which touts itself as “simultaneously spicy and citrusy fragrant.”

For someone who can tolerate a mild-to-moderate level of spice, this sauce has plenty of kick for my liking. Using it in the salad dressing (that also doubles as a marinade) for this colorful salad is a great way to enjoy a little heat along with lots of other fresh flavors.

Grilled Chicken Salads with Spicy Citrus Dressing
Serves 4 

For the salad dressing: 
2 tablespoons Trader Joe’s Yuzu Hot Sauce
½ cup fresh orange juice (from 1 large orange)
Juice of 1 lime
1 tablespoon honey or agave syrup
1 teaspoon cumin
1/3 cup olive oil, plus extra for grilling
1 tablespoon minced garlic
1/2 cup chopped cilantro
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste

Combine all ingredients in a blender until smooth. Season with salt and pepper.

For the salad: 
1 ½ pounds boneless, skinless chicken breasts
¼ head green cabbage, shredded
¼ head red cabbage, shredded
2 carrots, grated or sliced into ribbons
1 red bell pepper, sliced thin
4 green onions, sliced
2 avocados, sliced

Combine ½ cup of the dressing with chicken breasts in a bowl or resealable plastic bag. Let chicken marinate in the fridge for 30-60 minutes. Refrigerate remaining salad dressing.

Once chicken has marinated, preheat the grill at medium-high heat. When you’re ready to grill, first oil the grill by oiling a folded paper towel, holding it with tongs and rubbing it over the rack. Use a fork or tongs to remove chicken from marinade and place chicken on the grill. Grill the chicken, flipping once, until cooked through, about 10-12 minutes. Transfer chicken to a platter or cutting board and let it sit for a few minutes before slicing.

Divide chicken and vegetables among four plates and top with remaining salad dressing.

Cooking up something speedy and satisfying while camping

Chris and I bid summer adieu with an Oregon road trip.

We explored our friendly state to the north for more than a week, and spent about half the nights in a tent. Our camping trips together had been on a smaller scale (overnighters in Tahoe) prior to this trip and required minimal meal planning. Once we booked all our lodging, I got to thinking about some outdoor-friendly menus.

When the Nicolaisen family piled into the minivan for camping trips, my mom kept the five of us fed using a Coleman two-burner stove to make huge batches of spaghetti or other one-pot wonders. We also kept milk, meat, cheese and the like in a large hard-sided cooler, something Chris and I didn’t really want to deal with. We just wanted tasty dinners that would be quick and simple to prepare on the two-burner stove on loan from our friend Bill.

For our first night of camping, at Crater Lake, I made chicken burritos. We’d stayed at a hotel in Ashland the night before and hit the grocery store on our way out of town, picking up some pre-cooked chicken breast strips and a green bell pepper. It didn’t take long to get some sizzle from the sliced pepper and chicken strips, flavored with taco seasoning. The meat and peppers, wrapped up in large flour tortillas with some refried black beans and some hot sauce, added some heat to an otherwise chilly night — lows in the 30s, and even some snow on our way out of the park the next morning!

I also picked up some huge Asiago rolls in Ashland, which added some class to cans of clam chowder. Brands like Progresso and Campbell’s even come with pull-top lids, which is quite convenient if you don’t want to pack a can opener with your camping gear.

Pre-cooked chicken sausages (thanks Portland Whole Foods!), sliced and heated up in a frying pan, tasted great when tossed in with some pre-cooked Trader Joe’s multigrain pilaf, a sassy little combo of grains, soybeans, tomato and onion. This dinner took 10 minutes tops to prep.

Instant oatmeal worked well for breakfast. I’d boil a pot of water, using some for the oatmeal, and would also make what I call poor man’s mochas—combine one packet hot cocoa, one packet Starbucks VIA instant coffee and hot water in a mug and stir. The rest of the hot water was dish water.

The morning we headed home, Chris and I resurrected a tradition that dates back many years. We had spent a weekend skiing, and opted to sleep in the back of Chris’ 4Runner in the Kirkwood parking lot, ensuring fresh tracks the next day. Our breakfast of champions that morning was Chef Boyardee Ravioli, heated in the can atop a backpacking stove and paired with frosty Newcastles. This time around I emptied the cans into a pot, and nixed the brews, but, silly and/or appalling as it sounds, the breakfast was delicious. I guess almost everything tastes better when you’re camping!