Grilled Chicken Salad YOUR Way
Customize your grilled chicken salad to make the perfect dish every time with these seasonal and aphrodisiac topping suggestions.
Ingredients
- 1 lb boneless skinless chicken breast
- your favorite spice rub
- 4 c lettuce in summer, try fresh-picked butter lettuce, baby romaine, tiny spinach leaves or your favorite; in winter, try wild arugula or kale; year-round baby lettuce blends are always available
- 4 c thinly sliced vegetables we love radishes, scallions, cucumbers, and raw corn cut off the cob in summer. In winter, try carrots, sweet onions, finely chopped red cabbage and chives.
- 2 medium or 4 baby potatoes—skin on in summer, we like tiny fingerlings and in winter, try sweet potatoes
Optional additional ingredients:
- freshly shaved Parmesan
- crumbled feta
- crispy bacon
- avocado
- Heirloom tomato
- pea shoots
- radish sprouts
- broccoli
- grilled asparagus
- grilled eggplant
- chopped walnuts
- raw pumpkin seeds
for the dressing:
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1 tsp finely chopped green garlic or shallots
- 2 tsp grape seed oil
- salt & white pepper to taste
Instructions
- Coat chicken in the spice rub with a gentle massage, then place in a pan or shallow baking dish with 1/2 c white wine for a minimum of 2 hours. Turn the chicken over after 1 hour.
- Prepare lettuce and vegetables and divide among 4 plates.
- For the potatoes: bring water in a medium sauce pan to a boil. Add potatoes and boil until soft, (a knife can easily be inserted into the center). Drain potatoes and rest until cool enough to handle then cut into bite-size pieces. Set aside until chicken is grilled.
- For the dressing: combine vinegar, mustard and green garlic or shallots. Whisking vigorously, slowly add oil, continuing to whisk until completely combine. Season with salt and pepper to taste. Rest until ready to serve.
- Heat grill to medium-high. Cook chicken for 6-8 minutes per side (depending on thickness), until thoroughly cooked. Remove from heat and rest for 5 minutes before slicing into 1/3 inch thickness.
- Toss dressing with lettuce and other vegetables. Top with chicken and potato pieces and serve while chicken is still warm.