Grilled Chicken and Grape Spring Salad with Goat Cheese and Honey-Balsamic Dressing
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Grilled Chicken and Grape Spring Salad with Goat Cheese and Honey-Balsamic Dressing
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A delicious spring salad loaded with sweet juicy grapes, hearty chicken, spring lettuce blend, tangy goat cheese and an incredibly flavorful balsamic dressing.
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Ingredients
Salad
- 3/4 lb chicken breast boneless skinless
- 1/2 tsp rosemary crushed, dried
- 1/4 tsp thyme dried
- olive oil (about 2 tsp)
- salt freshly ground
- black pepper freshly ground
- 1 baby spring lettuce blend
- 1 1/2 cups red grape , sliced into halves
- 1/2 cup pecans , roughly chopped and toasted
- 1/3 of a small red onion (about a heaping 1/3 cup), sliced into thin strips and run under cool water to remove harsh bite
- 2 oz goat cheese crumbled
Dressing
- 1/3 cup olive oil
- 2 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 1/2 tsp Dijon mustard
- 1 garlic minced, small clove
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat a gas grill over medium-high heat. Pound thicker parts of chicken with a meat mallet to even thickness. Brush chicken lightly with olive oil, sprinkle evenly with rosemary and thyme and season with salt and pepper. Grill until chicken has cooked through (internal temp of 165), rotating once halfway through cooking. Transfer to a plate and let rest 5 minutes, then cut into strips.
- Add all remaining salad ingredients to a salad bowl. Pour over dressing, lightly toss and serve, or alternately plate salad then drizzle individual servings with dressing.
- For the dressing:
- Combine all dressing ingredients in a blender, seasoning with salt and pepper to taste (about 1/4 tsp salt 1/8 tsp pepper). Blend about 20 seconds until emulsified. Pour into a container and chill. Whisk before serving.
- Recipe source: Cooking Classy
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