P.O.G. Chicken On Greens
P.O.G. Chicken On Greens
What is this acronym, P.O.G.? If you’ve not been to Hawaii, it’s understandable that you wouldn’t know. It stands for the phrase “passion, orange and guava juice.” P.O.G. is deliciously refreshing and served everywhere in Hawaii. We have a deep love for island life, and Maui is our favorite place to escape the frigid Utah winters. This salad is an homage to our trips to Hawaii, filled with the flavors that remind us of relaxation, walks on the beach, the warm sun on our cheeks and sipping P.O.G. juice at every opportunity. We marinate the chicken in a delightful blend of these juices along with a few other simple flavors. It’s paired with our Pineapple Ranch Dressing, which has a similar flavor profile. We hope you will make this island-inspired meal, enjoy the fragrant flavors and feel that same island vibe.
Ingrediënten
yield: 4 servings
chicken
- 2 8-oz [224-g] boneless, skinless chicken breasts or 6 (4-oz [112-g]) boneless, skinless chicken thighs
- 2 cups 480 ml prepared P.O.G.juice
- ÂĽ cup 60 ml coconut aminos
- ÂĽ cup 60 ml avocado oil
- 2 tbsp 26 g coconut sugar
- 1½ tsp 9 g fine sea salt
- 1 tsp garlic powder
- ÂĽ tsp ground ginger
- 1 green onion thinly sliced
pineapple ranch dressing
- 1 cup 165 g canned crushed pineapple, undrained
- ½ cup 120 ml Back Porch Mayo
- ½ cup 120 ml plain unsweetened almond milk
- ½ 6-oz [168-g] ripe avocado, roughly chopped
- 1½ tsp 9 g fine sea salt
- ÂĽ tsp garlic powder
- ÂĽ tsp ground ginger
- 1 tsp black sesame seeds
- 1 green onion finely chopped
- 1 tbsp 1 g finely chopped fresh cilantro
greens
- 10 oz 280 g romaine hearts, cut in half lengthwise
- 1 tsp fine sea salt
- 1 large Ataulfo mango peeled and cut into bite-sized pieces
- 1 cup 165 g fresh pineapple tidbits
- 1 5-oz [140-g] blood orange, cut into rings or segments
- 1 6-oz [168-g] avocado, thinly sliced
- Garlic-Dill Pickled Onions as needed
- 2 1½-oz [42-g] passion fruits, halved
- Furikake or sesame seeds as needed (optional)
- 3 green onions thinly sliced
- Finely chopped fresh cilantro as needed (optional)
Instructies
- To prepare the chicken, add it to a 1-gallon (3.8-L) ziplock bag or a large glass container with a lid.
- In a medium bowl, whisk together the P. O. G. juice, coconut aminos, avocado oil, sugar, salt, garlic powder, ginger and green onions.
- Pour the marinade over the chicken.
- Marinate the chicken in the refrigerator for a minimum of 6 hours, or overnight for optimal flavor.
- To make the pineapple ranch dressing, place the pineapple and its liquid, Back Porch Mayo, almond milk, avocado, salt, garlic powder and ginger in a narrow 2-cup (480-ml) Mason jar.
- Use an immersion blender to blend the ingredients until they are well combined and the pineapple and avocado are smooth.
- When the mixture is smooth, add the sesame seeds, green onion and cilantro, stirring them into the dressing to combine everything.
- Alternatively, you can place the ingredients in a food processor and pulse to combine them.
- When you’re ready to cook the chicken, remove it from the refrigerator and allow it to come to room temperature.
- Grill the chicken over medium-high heat on a stovetop grill pan or on an outdoor grill for 6 to 7 minutes, until its internal temperature reaches 165°F (74°C)—the exact cooking time will depend on the grill’s temperature and the thickness of the chicken.
- Remove the chicken from the grill and transfer it to a cutting board.
- Allow the chicken to rest for at least 10 minutes while you prepare the greens.
- To prepare the greens, arrange the romaine hearts on a large serving platter and sprinkle them with the salt.
- Slice the chicken into ½-inch (1. 3-cm)-thick strips and place them on the lettuce.
- Arrange the mango, pineapple, orange, avocado and our Garlic-Dill Pickled Onions around the chicken and greens.
- Place the passion fruits on the platter.
- Sprinkle everything with the furikake (if using), green onions and cilantro (if using).
- Serve the dish family style with the pineapple ranch on the side.
Notes / Tips / Wine Advice:
Make Your Own P.O.G. Juice: If you can’t find prepared P.O.G. juice, you can make your own by combining ¾ cup (180 ml) of passion fruit juice, ¾ cup (180 ml) of guava juice and ½ cup (120 ml) of orange juice.
