Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Ready to bombard your taste buds without budging your electricity bill? This week’s delicious recipe is a delicious and easy-to-prepare mixed greens salad with white balsamic grilled chicken. Fresh strawberries, tart green apples, fresh mint, and roasted cashews are just a few of the healthy additions to this fabulous dish!
Today’s salad was prepared using leftover grilled chicken breasts I make when meal-prepping each week. You can use my recipe shared below, or substitute any leftover chicken you have available. You can even skip any cooking yourself and pick up a rotisserie chicken at the grocery store. I use this trick often to save time, as it’s the same price per pound as a raw, whole chicken and requires no effort!
The fresh mixed greens in this salad add flavor and color. They are full of vitamins and provide a much needed bitterness to the the sweet, savory, and salty toppings. If you have any extra greens not used in your salads, save them for any salads or wraps for the week as well. This also applies to any of the other ingredients in this recipe!
What balances everything out is the homemade white balsamic vinaigrette dressing. The lemony-sweet tang perfectly combines all the flavors to create a cohesive dish! White balsamic vinegar is extra sweet and eliminates the need to add any extra sugar or honey to the vinaigrette.
Mixed Greens Salad with Grilled Chicken
Salad Ingredients (Makes 4 servings):
- 8-12 oz. Cooked chicken breasts (recipe from below, or rotisserie chicken breast meat)
- 4 c. Baby red and green romaine lettuce
- 2 c. Baby arugula
- 2 c. Baby spinach
- 1 c. Granny smith apple, sliced
- 1 c. Strawberries, chopped or sliced
- Handful fresh mint, chopped
- ½ c. Salted, roasted cashews
- ½ c. Pickled beets, sliced
- ½ c. Feta cheese
- Dressing (from below)
- 3 tbsp. White balsamic vinegar
- 2 tbsp. Fresh lemon juice
- ½ tbsp. Dijon mustard
- ½ c. Olive oil
- ½ tsp. Minced flat leaf parsley
- ½ tsp. Fresh cracked black peppercorns
- ½ tsp. Sea salt
1) In a mixing bowl, combine all the vinaigrette ingredients except for the olive oil and whisk them together.
2) Slowly pour in olive oil and whisk until all combined. Store in refrigerator until needed. Mix again before adding to salad.
3) Take leftover grilled chicken or any chicken being used and cut it into small chunks.
4) Prep strawberries by cutting into small chunks.
5) Slice beets and apples into matchstick style slices.
6) Chop the mint into fine pieces.
7) In a large salad bowl, add the lettuces (arugula, spinach, red, and green baby romaine). Top the greens with the apples, strawberries, beet slices, and chicken chunks. Toss these ingredients together.
8) Top the salad with the feta cheese and cashews.
9) Slowly pour the dressing over the salad and gently toss together to coat everything evenly.
10) Add the handful of chopped mint on top at the end of the main salad bowl or into each individual salad.
If you are looking for a new baked or grilled chicken recipe perfect for this salad, use the recipe below!
- 4 Medium sized chicken breasts
- 2 tbsp. Olive oil
- ½ tbsp. White balsamic vinegar
- 1 tbsp. Fresh lemon juice
- 1 tbsp. Minced garlic
- 1 tbsp. Flat leaf parsley
- 1 tbsp. Fresh rosemary leaves
- ½ tsp. Sea salt
- ½ tsp. Black pepper
- ½ tsp. Ground thyme
- ½ tsp. Paprika
1) Add the olive oil, vinegar, lemon juice, garlic, parsley, and rosemary to a food processor. Food process 5-6 pulses until all combined.
2) Mix the salt, pepper, thyme, and paprika together in a small bowl. Sprinkle over all of the chicken breasts. Fully coat the chicken breasts in the marinade. Let the chicken marinate on the counter for 10 minutes.
3) Preheat the grill to medium-high heat and add the chicken breasts. Grill for 4 minutes on each side to get golden brown char marks.
4) Continue to cook the chicken on slightly lower heat for at least 6 more minutes on each side. Remove from grill when it reaches an internal temperature of 160° F (71° C).
5) Optionally, bake the chicken breasts in a shallow dish (pour any extra marinade in dish as well) at 400° F (204° C) for 20-22 minutes (or until it reaches an internal temperature of 160° F [71° C]).
This diverse recipe will give you all kinds of ideas for building other dishes. And get ready for a spring full of delicious, energy-saving meals!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with meal prep!
Recipe and Images by Stacie Morgan