Grilled Chicken Salad
Perfect for those hot summer days…
Salads are EASILY one of our favorite ways to eat chicken at our house.
And summer is the perfect time to do it.
Fresh greens.
Delicious veggies and herbs.
A cool meal that won’t heat up your whole kitchen.
What more could you really ask for?
Ingredients: (makes a single serving)
Salad Greens - 4 c
Chicken, grilled - 1/4 c
Fixings *see Notes
Veggies *see Notes
Dressing - 1-2 tbsp *see Notes for our favorite dressing recipe
Directions:
Combine salad greens, chicken, fixings, and veggies, in a large salad bowl and toss
Add salad dressing to taste
Notes:
Fixings: croutons, pumpkin seeds, sunflower seeds, cheese (Sartori!!)
Veggies: Use whatever’s in season! We love tossing in green onion, tomatoes, cukes, sweet peppers, and any number of herbs. (Basil and fennel are a few favorites.)
Dressing:
Ingredients:
Olive Oil - 1/2 cup
White Wine Vinegar - 3 tbsp
Spicy Brown Mustard - 1 tbsp
Maple Syrup - 1 tbsp
Garlic, minced - 4 medium cloves
Sea Salt, fine - 1/2 tsp
Black Pepper - to taste
Directions:
1) Combine all ingredients in a mixing bowl. Stir well until completely combined.
2)Taste and adjust as needed.
3)Use immediately or refrigerate for up to 7 days.
Dressing Notes:
*Vinegar - Feel free to use other types of vinegar - we really liked the white wine - it had a nice, crisp flavor!
*Syrup - Honey also works well here!
*Refrigerator - If you refrigerator your leftover dressing, it will likely solidify. This is totally normal - either let it come to room temp or stick it in the microwave for about 30 seconds.
*Garlic - We REALLY like garlic. If you aren’t a giant fan, I would suggest taking the recipe down to 2 cloves. :)