For the grilled chicken in this recipe, I countertop-cured the chicken breasts for two hours. This is a pretty simple method which helps keep the chicken moist. Generally, I’ll have cure on hand, a mixture of two parts salt and one part sugar. I’ll generally want to use 3% of the chicken’s body weight. For example, 1 ½ pounds of chicken would require .72 ounces of cure. But, if we’re being honest, it’s not that serious. I’ve been cooking professionally for years, and I still will close a recipe almost immediately if it is measured out in decimal weights. I don’t have time for all that.  I generally am not too inclined to bust out a scale when I’m mixing up a salad after work. Just mix more salt with less sugar and then season generously. Brush the chicken with oil before grilling or searing. I had pretty thick pieces of chicken, so I just marked them on a cast-iron grill pan, and then finished them in the oven for about 20 minutes at 350 degrees.

Important Note: For the potatoes in the salad, I covered them with a damp paper towel and microwaved for three and a half minutes before searing golden brown in a cast-iron pan.

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Ginger Lime Vinaigrette

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1 small finger of ginger about the size of a large garlic clove, peeled
• 3 garlic cloves
• 1 lime zest/juice
• 1 tsp salt
• ½ tsp sugar
• ½ tsp black pepper
• ½ tsp dill seed
• ¾ cup extra virgin olive oil
• 1 ½ tbsp greek yogurt
• ¼ cup rice wine vinegar
• 1 whisper of cayenne

Instructions

• Combine ginger, garlic, lime,spices, and vinegar in a blender. Puree until smooth.
• Add in yogurt and then slowly drizzle olive oil in while blender is running. Once emulsified, set aside.
• Dressing can be held in the fridge for several days.