Spring Greens With Vinaigrette and Grilled Chicken
An easy and refreshing salad with grilled chicken and a flavorful honey-balsamic vinaigrette
Servings: 8
Calories: 660kcal
Ingredients
Grilled Chicken
- 8 5 oz. Omaha Steaks Air-Chilled Boneless Chicken Breasts thawed
- Salt
- Pepper
- 8 cups spring greens mix
- 1 1/2 cups honey-balsamic vinaigrette
- 1/2 cup dried cranberries
- 1/2 cup roasted slivered almonds
- 1/2 cup crumbled goat cheese
Honey-Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 1 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped shallots
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Honey-Balsamic Vinaigrette
- Place all ingredients except the olive oil in a blender.
- Blend while slowly adding olive oil in a thin stream until dressing is combined.
- Refrigerate until serving – good for up to 1 week.
Grilled Chicken & Spring Greens
- Pat chicken breasts dry with paper towel, then season with salt and pepper and set aside.
- Preheat grill to medium-high. Clean and oil grates.
- Grill for 4-6 minutes per side, until golden brown and internal temperature reaches 165 degrees Fahrenheit as per a meat thermometer.
- Remove chicken from grill. Let rest 5 minutes, then cut chicken into slices.
- While the chicken is resting, toss the spring greens mix with the honey balsamic vinaigrette in a large salad bowl.
- Plate the tossed greens and fan out slices of chicken over each salad.
- Sprinkle each with dried cranberries, roasted slivered almonds, and crumbled goat cheese and serve.
Nutrition
Calories: 660kcal | Carbohydrates: 21g | Protein: 40g | Cholesterol: 90mg | Sodium: 420mg | Fiber: 2g