By Terri Windover, Connect Columnist
Ooh, it’s so warm and sunny. Ooh, it’s snowing. Is that hail? I can see the grass? Wait, since when is grass white?
Welcome to spring in Northern Alberta, where if you don’t like the weather, just give it five minutes.
Personally I’m used to it now, but boy did it every throw me for a loop the first few years. I remember sun tanning on my deck once in 27 degrees and blazing hot sunshine with a cold beer held up to my forehead moaning about how hot it was. Literally five minutes later that same forehead was against the window glass as I stared in disbelief at the torrential rains and apocalypse level winds that were decimating my yard.
Speaking of the apocalypse, The Walking Dead is over for another season. My soul hurts just thinking about it. Why? I’m trying my hardest to get into Fear the Walking Dead, but it’s like eating Kraft Dinner when you’re used to pasta primavera. Don’t get excited this is not a recipe for the latter.
Who do you think took a beating from Lucille? And do they die? I have decided to boycott the show if Darryl or Glen die. At least for five minutes. Let’s face it I wouldn’t be able to stop watching it completely. I’m like a junkie without my fix when it’s not on.
I usually try to segue from my story seamlessly into the recipe, but it’s pretty hard with this topic. Mmm, next up; zombie eye skewers! Seriously, this is a great tasting salad and chicken on the grill is a summer favourite so why wait for Mother Nature to make up her mind?
For this awesome recipe, and many others, plus free fitness tips and my rants and raves, visit www.terri-windover.com
Coconut Lime Jalapeno Chicken Salad
1 pound boneless skinless chicken breast
1 (14 oz) can light coconut milk
Zest of 1 lime
Juice of 1 lime
2 jalapenos, diced
1 tbsp. olive oil
1 tsp. of sea salt
½ tsp. cumin
½ tsp. red pepper flakes
6-8 cups mixed greens
1 cucumber, diced
1 avocado, thinly sliced
1 cup cherry tomatoes, cut in half
Sliced jalapenos (optional)
Dressing of choice (I use Bolthouse classic ranch-20 cal/tbsp.)
1. Whisk all marinade ingredients together, place into a large zip-lock bag. Add chicken and refrigerate for up to 24 hours.
2. Heat up grill or grill pan over medium-high heat. Remove chicken from marinade and place onto pan. Cook for 8-10 minutes per side, until no pink remains in the meat.
3. While the chicken cooks, get the salad ingredients together in a large bowl.
4. Once the chicken is cooked through, let rest for a few minutes, then slice and serve on top of the salad.
5. Garnish with jalapenos if you’re into more heat.