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Salad chicken breasts olive oil Rub salt Speckled Romaine arugula black grapes walnuts cheese dressing olive oil
Viewed: 64 - Published at: 5 years agoIngredients
- FOR THE SALAD:
- 2 whole (about 1/2 Lb. Each) Chicken Breasts
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Cherry Chipotle Rub
- 1/2 teaspoons Sea Salt
- 4 cups Speckled Romaine, Cut Into 1/4 Inch Strips
- 4 cups Arugula
- 4 cups Frisee (curly Endive) Cut Into Bite-sized Manageable Pieces
- 2 cups Black Grapes, Halved
- 1 cup Walnuts, Roughly Chopped
- 4 ounces, weight Herbed Feta Cheese
- FOR THE DRESSING:
- 1/3 cups Extra Virgin Olive Oil
- 1/4 cups Balsamic Vinegar
- 1/4 teaspoons Freshly Cracked Black Pepper
Method
- For the salad:
- Butterfly each chicken breast, so you have 4 thin cutlets. Heat a skillet over medium heat, and add olive oil. Season the chicken breasts with the chipotle rub and sea salt and cook on each side for 3 to 4 minutes, or until chicken is done. Set on a plate to rest.
- Mix the three greens, so they are evenly distributed, and divide amongst bowls. Then, divide the grapes, walnuts, and feta between the bowls. Once the chicken is cool, dice into 1/2-inch cubes, and place on top of the salads.
- For the dressing:
- Mix all ingredients in a jar with a tight lid. Shake until well combined, and drizzle over the salads.
- Notes:
- If you don't have cherry chipotle rub, you can up the salt to 1 teaspoon, and add 1/4 teaspoon freshly cracked black pepper.
- If you don't have a jar to shake the dressing in, you can pour the balsamic vinegar in the bowl, then slowly whisk in the olive oil. Add the black pepper at the end and give it another whisk to just combine.
