Veggie Monday: Chickie Wickie Salad Wraps

In a nod, a nudge, and a wink to the Danish movie De grønne slagtere (The Green Butchers) today's veggie celebration includes a simple and clean marinade for chicken that pairs with a salad of similar flavors.  Unlike the ghoulish goofballs in aforementioned movie this recipe calls for real chicken, but I trust you to experiment with whatever proteins your family enjoys (this would work with anything from pork to tofu).

Chickie Wickie Marinade:
serves 4
Juice of half and zest of one Cava orange
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon dry mustard
1 teaspoon paprika
1 finely minced garlic clove
Salt and pepper
Olive oil

Marinate 4 boneless, skinless chicken breasts (or thighs if you prefer) while you get grill lit and prep salad.

Salad:
4 cups shredded romaine lettuce
1 Cava orange; peeled, seeded, and sectioned
3 chopped green onions
1 grilled poblano pepper
1 grilled sweet red bell pepper

Dressing:
Juice of half of one Cava orange
White balsamic vinegar
Olive oil
Salt and pepper

Grill chicken and peppers until internal chicken temp reads 160 and pepper skin is blistered.  Remove from heat and rest 5 minutes; chop.

Serve chicken, peppers, and dressed salad with warm tortillas.