Summer Grilled Chicken Power Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(13)
Ingredients
2 servings
- 4 slices thick cut bacon
- 1 pint blueberries
- ¼ cup crumbled goat or feta cheese
- 1 handful small basil leaves
- 4 cups farmers market lettuce
- 2 corn on the cob (kernels removed)
- 1-2 avocados
- 1/2 pound boneless (skinless chicken breasts)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoons dried oregano
- 2 garlic cloves (finely chopped)
- 1 tablespoon Dijon Mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
How would you rate this recipe?
Preparation
Step 1
Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
Step 2
Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
Step 3
In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, blueberries, cheese, basil leaves, torn up bacon, avocado and corn. Drizzle with the vinaigrette. Serve immediately.
Step 4
For the vinaigrette
Step 5
Combine all the ingredients and whisk together. Taste and adjust salt and pepper as needed.
Step 6
Save recipe for the next time?
