Summer-fresh Chicken Salad

  • Yield servings

Ingredients

4 -- Boneless skinless chicken breasts, (thin cut portions)
1 teaspoon Cumin
1 teaspoon Kosher Salt
1 teaspoon Lemon Pepper
1 tablespoon Olive Oil
1 -- Head Romain Lettuce, cut up
1/2 -- Red Pepper, julianned
2 -- Green Onions, diced
1 cup Strawberries, sliced
1 -- Avocado, thinly sliced
2/3 cup Slivered Almonds
2 tablespoons Sugar
1/2 cup Blue Cheese, crumbled
1/2 cup Summer Vinigarette (recipe follows)
Summer Vinigarette:
1/4 cup Apple Cinder Vinigar
1/4 cup Olive oil
2 teaspoons Shallot, minced
2 tablespoons Sugar
1 teaspoon Dijon Mustard
3 drops Hot Sauce (Tobasco)
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh ground pepper

Instructions

Place the lettuce then red pepper, green onions, strawberries, and avocado on four plates. Carmelize the almonds in a small skillet on medium heat with the 2T. sugar, stirring occasionally until the almonds are coated and carmel color, spread almonds on a sheet of aluminum foil to cool, when completly cool sprinkle almonds over salad. Sprinkle the blue cheese crumbles over salad.
Blend vingarette ingredients together until smooth and drizzle over salad.

Season chicken on both sides with the cumin, salt, and lemon pepper. Heat a skillet on medium high heat, add the olive oil, then place the chicken in the skillet and sear on each side for 3 minutes or until chicken is cooked through. Remove from skillet, slice place on top of salad. Serve Summer Love Chicken Salad and enjoy!

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