Today, I present to you, faithful followers of the No FOMO project, the ultimate spiciest, spicy chicken romaine salad. The chicken breast is marinated in an easy combo of America's favorite condiment -Sriracha hot sauce (did you think I was going to say ketchup?!) and fresh lime juice.  I cannot claim to be a member of the cult Sriracha following but gosh I do love the stuff! Sriracha is one of the only exceptions I make to my clean sauce regimen as it does contain added sugar and preservatives. Gwyneth (Paltrow, obvi) has a recipe for homemade Sriracha but guys I'm just not there yet. Give me that green-top bottle for now, I'll add the homemade version to my ever-growing list of things I want to make! Speaking of Gwyneth- I'm all kinds of obsessed with her right now. She recently became the CEO of goop and that sh*t is impressive. I've got all of the health goddesses cookbooks and even made her all-day turkey bolognese sauce for my honey's birthday last month. It was absolute red sauce tomato heaven. BUT back to this salad. 

I had been making a version of this grilled chicken but recently found a recipe in the Lexi's Clean Kitchen cookbook. The version I've included today is an adaption of my recipe + hers. The chicken breast gets grilled which helps retains all of its tenderness and moisture leaving you with a divine piece of poultry to top off a waistline friendly romaine salad. A fresh lime vinaigrette brightens up the whole thing while a few slices of creamy avocado cool off spiciest spicy chicken slices.  Fresh thinly sliced red radishes, grilled cauliflower (you've already got the grill on! Slice cauli head into 1 inch "steaks" and rub down with olive oil & S+P) and shredded carrots round the whole plate out with all the nutrition your body needs. 

Spiciest Spicy Chicken Salad

For chicken marinade, you need:

• 2 (preferably organic) chicken breasts, about 1 lb
• 1 lime, juiced
• 1/3 cup Sriracha 
• 1/4 tsp salt
• 1/4 tsp black pepper

For lime vinaigrette:

• 1/4 cup extra virgin olive oil 
• 3 tbl apple cider vinegar
• Zest of 1 lime
• 4 tbl lime juice (about two limes)
• Salt

For salad:

• 4 cups chopped romaine or 1 packaged box romaine hearts
• 1 avocado, sliced into strips 
• 1/2 head grilled cauliflower (see above for easy recipe!)
• 3/4 cup shredded carrots 
• 2 medium radishes, sliced thin

Get cooking:

1. Lay the chicken breasts in between two pieces of plastic wrap on a cutting board. Using a kitchen mallet or rolling pin- pound the chicken until the thickness is uniform.
2. Add all marinade ingredients to a large resealable plastic baggie. Shake until combined. Add chicken breasts. Press all the air out and let marinade in the fridge overnight.
3. Fire up the grill! Once hot, lower temp to medium. 
4. Add all lime vinaigrette ingredients to a mason jar and shake until incorporated. (Or whisk all together). 
5. Place chicken on a plate- salt and pepper both sides before adding to grill. 
6. Grill chicken on each side for 6-8 minutes or until a meat thermometer reads 160 degrees. 
7. Grill cauliflower (if desired) for approximately 5 minutes on each side.
8. Make your spicy salad: top romaine with avocado slices, sliced radish, shredded carrot, cauliflower florets and sliced grilled chicken. Drizzle with vinaigrette.

**Recipe adapted from Lexi's Clean Kitchen Sriracha Lime Grilled Chicken in cookbook