The Sexy Forever Recipe Bible (31 page)

Four 6-ounce skinless and boneless chicken breasts

Sea salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

1 head red leaf lettuce, leaves rinsed and dried

2 bunches watercress, rinsed and dried

¾ cup
Blue Cheese Vinaigrette

1 pint yellow cherry tomatoes, for garnish

Season the chicken with salt and pepper. Cook over a hot grill, about 4 minutes per side, brushing with olive oil. Remove from the heat and set aside.

Tear the lettuce and watercress into small pieces and toss with most of the vinaigrette, reserving a few tablespoons dressing to drizzle over the chicken.

Arrange the greens on four plates. Slice the chicken on the diagonal into ¼-inch-thick slices. Fan on top of the greens. Drizzle the remaining vinaigrette over the chicken. Garnish with halved cherry tomatoes. Season to taste with additional salt and pepper.

SERVES 4

grilled chicken salad with sun-dried tomatoes and goat cheese

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Four 6-ounce skinless and boneless chicken breasts

Sea salt and freshly ground black pepper

2 tablespoons olive oil

2 heads butter lettuce, leaves rinsed and dried

½ cup sun-dried tomatoes, drained and chopped

½ cup
Balsamic Vinaigrette

10 ounces goat cheese, sliced into 8 rounds

Season the chicken with salt and pepper. Cook over a hot grill, about 4 minutes per side, brushing with olive oil. Remove from heat and set aside.

Tear the lettuce into small pieces and toss with the sun-dried tomatoes and vinaigrette, reserving a few tablespoons dressing to drizzle over the chicken and cheese.

Arrange the lettuce on four plates. Slice the chicken on the diagonal into ¼-inch-thick slices. Fan on top of the lettuce. Arrange 2 slices of goat cheese on each plate. Drizzle the remaining vinaigrette over the chicken and cheese. Season to taste with additional salt and pepper.

SERVES 4

achiote chicken with radish and cucumber salad

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

CHICKEN

2 tablespoons ground achiote

2 tablespoons olive oil

Juice from 1 lime

Sea salt and freshly ground black pepper

Two 6-ounce skinless and boneless chicken breasts

SALAD

1 bunch radishes, sliced into quarters

1 cucumber, peeled, seeded, and cut into half-moons

1 bunch arugula or spinach

Extra virgin olive oil

Sherry vinegar

Sea salt and freshly ground black pepper

For the chicken:
Preheat the oven to 400°F.

In a mixing bowl, combine all the ingredients except the chicken. Mix until smooth. Place the chicken into a nonreactive bowl, add the marinade, and let sit for 15 minutes (or up to 24 hours in the refrigerator).

Remove the chicken from the marinade and place in a baking pan. Roast until thoroughly cooked, about 20 minutes. Remove from the oven and allow to cool completely. When cooled, slice on the diagonal.

For the salad:
In a mixing bowl, combine the radishes, cucumber, and arugula. Drizzle lightly with olive oil and a splash of vinegar. Season to taste with salt and pepper and toss until well coated.

Place the salad greens on individual plates and top with sliced chicken. Serve immediately.

SERVES 2

chopped salami and vegetable salad

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 head iceberg lettuce, rinsed, dried, and chopped

¼ pound Italian dry salami, thinly sliced, then cut into thin strips

¼ pound mozzarella cheese, thinly sliced, then cut into thin strips

10 medium white mushrooms, thinly sliced, then cut into thin strips

1 red bell pepper, stemmed, seeded, and julienned

½ cup
French Dressing

8 whole pepperoncini, for garnish

Sea salt and freshly ground black pepper

Combine the lettuce, salami, cheese, and vegetables in a large bowl. Toss with the dressing. Arrange the salad on four plates. Add 2 pepperoncini to each salad. Season to taste with salt and pepper.

SERVES 4

taco salad

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

1 medium onion, chopped