Summer-fresh Chicken Salad

  • Yield: servings


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


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!