My blog is dedicated to the exploration of industrial hemp in America including the rich history of all forms of cannabis, the evolving law and politics of hemp and marijuana, the many products made from cannabis and the capacity, real or imagined, of hemp to re-industrialize rural America and revitalize the American family farm.
The weather has been gorgeous around here and I just love taking our meals poolside. I recently learned about all the benefits of eating hemp seeds and have been trying to incorporate them into my daily meals. I love their nutty flavor and they are a favorite topping on my acai bowls. They were the inspiration for this BBQ Chicken Avocado Hemp Seed Salad.
The more I thought about it, the more excited I became to incorporate hemp seeds into some hearty meals. For some reason, my mind brought me back to a sticky BBQ sauce with crunchy hemp seeds. This I needed to try! Like most of my recipes, I am inspired by whatever I have on hand at the moment. Lucky for me, I happened to have lots of healthy favorites on hand.
As much as the BBQ Chicken and hemp seeds were standouts in this salad, the blistered tomatoes were a close contender. I love the sauce they made when sliced in half and heated on the skillet. It was a fantastic combination and added to the flavor of the sauce. And of course, I love avocados and well you know, they were calling my name!
I hope you enjoy this salad as much as I did and I hope I have inspired you to try hemp seeds.
BBQ CHICKEN AVOCADO HEMP SEED SALAd
Recipe type: salad
1 pound of chicken breast sliced into small pieces
2 tablespoons barbecue sauce
8 grape tomatoes, sliced in half
2 tablespoons hemp seeds
2 cups arugula
3 tablespoons olive oil
salt and pepper to taste
Gouda Cheese ribbons, made using a vegetable peeler
Heat 1 tablespoon of olive oil in a medium skillet over medium high
Add the chicken breast and saute for approximately 5 minutes or until golden
Add the barbecue sauce and combine with chicken until well coated
Place the sliced tomatoes cut side down on the skillet and cook for another 5 minutes.
The chicken will get a nice glaze and the tomatoes will blister. Mix the two together to create the delicious sauce.
Wash and plate the arugula
Slice the avocado into thin slices and fan out on top of the arugula
Sprinkle half a lemon over the salad and drizzle the olive oil
Add a sprinkle of sea salt and fresh ground pepper to taste
Top the salad with the chicken, tomato and hemp seed mixture
Using a vegetable peeler add thinly sliced ribbons of gouda or your favorite cheese