Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
• 1/4 cup plain popcorn
• Salt and freshly ground black pepper to taste
• 2tbsp orange juice
• 2tbsp lemon juice
• 2tbsp white onion, minced
• 1tbsp soy sauce
• 1tbsp Dijon mustard
• 1tbsp ginger, minced
• 1tsp honey
• 2tbsp olive oil
• 11/2 lb. regular or curly spinach, stemmed,
large leaves torn
• 1 medium seedless cucumber, thinly sliced
• 1 cup red onion, thinly sliced
Heat a saucepan over moderate heat; add the popcorn and cook, stirring constantly with a wooden spoon until the grains pop, for about three minutes. Once the popping stops, transfer to a plate to cool and season lightly with salt. In a large serving bowl, whisk together orange juice, lemon juice, white onion, soy sauce, mustard, ginger and honey. Gradually whisk in the oil in a slow, steady stream until emulsified. Season with salt and pepper. Add the spinach, cucumber and red onion, and toss. Top with the popcorn and serve.
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