I love, love, LOVE it when leftovers from dinner provide the perfect next-day lunch. Last night, we chowed down on Bon Appetit's Yogurt Marinated Chicken and Cucumber-Mint Raita from Epicurious. Both were amazing, and highly recommended. I set aside one of the two chicken breasts that I'd grilled last night for today's lunch.
Originally intending to make a sandwich with the chicken and raita, I found myself wilting in the heat and instead cravings something fresher. So, a salad it was!
I marinated a package of tempeh in sriracha, lime, honey and shallot to play off the balance of cool herbs in the raita. Grilled and served opposite the cold chicken, the salad totally hit the spot.
Hello summer! Aren't you looking colourful? Heirloom Ontario tomatoes, carrots, snow peas, lettuce, cucumber, romaine and butter lettuce, plus fresh mint to garnish. Man, oh man, was this some seriously tasty stuff. I'm planning on making a massive batch of raita up to dip veggies in this week.
Honey Sriracha Tempeh
1 block tempeh, cut into 16 slices
2 tbsp honey
2 tbsp sriracha
2 tbsp lime juice
1 shallot, minced
¼ tsp kosher salt
1. Whisk together honey, sriracha, lime juice and shallot. Place in a ziploc bag with tempeh. Marinate in fridge for at least 1 hour, preferably overnight.
2. Remove tempeh from marinade. Sprinkle with salt and grill over medium heat for 2 minutes on each side, just until grill marks form. Cut into chunks and sprinkle over salad.
Is there anything more beautiful than summer's produce? I think not.