Pineapple Chicken Teriyaki was the day’s dinner which was nice and light.
The skinless chicken breasts are marinated from 30 minutes to overnight in a soy sauce/pineapple sauce. (Yes, I know — we don’t normally have soy sauce on a paleo diet but did make an exception for this recipe.)
It’s pretty easy to make also as it takes only 20 minutes or so under the broiler.
To complement this light entree, we had a Kale Salad with Pecans and Radishes. Some of you might be saying “kale, yuck.” Actually kale tastes pretty good. I even include a couple of leaves in my fruit smoothies as it’s high in iron and vitamin K which can help protect against certain cancers. It also helps to prevent blood clotting (make sure to check with your doctor if you’re taking certain medications that could reverse natural clotting you might need).
And, kale is a great anti-inflammatory. Just a few kale “fun facts.”
Back to the salad now. This is one pretty and healthy salad. We did not use the goat cheese that the original recipe called for (as you can see).
The dressing is also very light — olive oil, white white vinegar, Dijon mustard … yup, nice and light.
Since the kale is more “hearty” than lettuce, you can mix the dressing in with the salad (instead of serving it on the side) as it holds up pretty well.