Direct Your Dining: Mixed Greens Salad with Grilled Chicken

Direct Your Dining: Mixed Greens Salad with Grilled Chicken

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!

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Nothing screams “C’mon, Spring!” like a fresh salad.

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!

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Learning how to make vinaigrette dressings at home will expand your palate and culinary skills.

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):

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Beets, feta cheese, and cashews. Don’t be afraid.
  • 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)

Vinaigrette Ingredients:

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Take our word for it – vinaigrette dressings really aren’t that hard to make at home.
  • 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

Directions:

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.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Tasty grilled chicken provides the protein this dish needs.

3) Take leftover grilled chicken or any chicken being used and cut it into small chunks.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Liven things up with plenty of apples, mint, and strawberries!

4) Prep strawberries by cutting into small chunks.

5) Slice beets and apples into matchstick style slices.

6) Chop the mint into fine pieces.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
It’s a bowlful of color AND flavor!

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.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
This delightful recipe will please folks looking a diversity of flavors and textures.

8) Top the salad with the feta cheese and cashews.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Isn’t this a fun angle!

9) Slowly pour the dressing over the salad and gently toss together to coat everything evenly.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Such a deft simplicity.

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!

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
em>Make things easy on yourself by purchasing a rotisserie chicken from the store.

Ingredients:

  • 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

Directions:

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.

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Mmm… Chicken…

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]).

Direct Your Dining: Mixed Greens Salad with Grilled Chicken
Time to eat!

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

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