Chicken: Harvest Grilled Chicken Salad
Shared with me by: Ben (son)
Great salad, full of flavor
Came from a Whole 30 cookbook
Ingredients
- ½ t. salt
- ½ t. course black pepper
- ½ t. ground cumin
- ½ t. garlic powder
- ½ t. onion powder
- 1 lb. boneless, skinless chicken breasts
- 4 c. mixed salad greens (spring mix)
- ½ granny smith apple, cored and sliced or diced
- ½ cucumber, sliced
- ¼ c. dried cranberries or craisins (sweetened with apple juice)
Raspberry Walnut Vinaigrette
- 1/4 c. fresh raspberries, finely chopped or smashed
- 2 Tbls. apple cider vinegar
- 1 Tbls. finely chopped walnuts
- 1/2 t. fresh cilantro, minced (or 1/8 t. dried)
- 6 Tbls. extra virgin olive oil salt and pepper to taste
Instructions
In a small bowl, mix together salt, pepper, cumin, chili powder, garlic powder and onion powder. Season the chicken evenly with the mixture. Grill chicken, turning once, until internal temp reaches 160 degrees and cooked through. Remove from grill and let chicken rest for 5 minutes before slicing into thin strips. Combine salad greens, apple, cucumber and cranberries in a medium salad bowl and top with sliced chicken. Toss lightly with vinaigrette just before serving (you will have extra dressing for additional salads).
Raspberry Walnut Vinaigrette: Mix raspberries, vinegar, walnuts and cilantro in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust to taste with salt and pepper and whisk until fully blended.
NOTE: Serves 2. For 2 additional salads double salad ingredients; there is enough dressing.