Summer Salad with Grilled Chicken
Try this Summer Salad with Grilled Chicken recipe, or contribute your own.
Try this Summer Salad with Grilled Chicken recipe, or contribute your own.
- 1/2 cup pecans
- 1/4 cup balsamic vinegar
- 2 free-range, organic skinless boneless chicken breasts (about 1 pound)
- 1 tablespoons safflower oil
- salt and pepper or poultry rub
- 2 medium heads of romaine chopped
- 1 batch creamy herbed almond cheese (optional)
- 1 cup (organic) cherry tomatoes halved
- 1 cup fresh (organic) blueberries
- 1/4 cup olive oil (optional)
- 2 tablespoons fresh basil chopped (optional)
- Carbohydrate 4.63130750937903 g
- Cholesterol 0 mg
- Fat 13.22064250541 g
- Fiber 1.32920005339687 g
- Protein 1.36906000128012 g
- Saturated Fat 1.05385793803319 g
- Serving Size 1 1 Serving (34g)
- Sodium 3.71000001051092 mg
- Sugar 3.30210745598216 g
- Trans Fat 0.625607437749966 g
- Calories 139 calories
Step-by-step
- Brush chicken with safflower oil and season with salt and pepper or a poultry rub.
- Grill the chicken on both sides until done, about 7 minutes per side, until the internal temperature reaches at least 165 degrees F.
- Assemble the salad.
- Divide the romaine evenly amongst four plates and top with pecans, herbed almond cheese (if using), tomatoes, and blueberries.
- Slice chicken breasts and divide amongst plates.
- Mix balsamic vinegar and olive oil (if using) and drizzle over salads.
- Top with fresh basil and serve.
What accompaniment makes a loaded green salad a complete meal without crowding the table? Crusty sourdough bread rubbed with garlic provides a hearty contrast to crisp romaine and juicy tomatoes, absorbing the extra balsamic dressing left at the bottom of the bowl. Pair the plates with a chilled dry rosé or sparkling mineral water featuring a squeeze of fresh lime to cut through the richness of the pecans and optional almond cheese. Safflower oil works well for searing poultry on a cast-iron grill pan because of its high smoke point, preventing acrid flavors from settling into the meat before it reaches the necessary internal threshold of 165 degrees Fahrenheit. Rest the chicken breasts for five minutes on a cutting board before slicing to retain the internal juices, ensuring the greens underneath remain vibrant rather than soggy. Dietary modifications remain straightforward since dairy-free diners can omit the almond cheese entirely without altering the structural integrity of the greens and berries. Pecans can be substituted with toasted walnuts at a one-to-one ratio if pantry supplies demand a quick swap.
