During the month of January, I am trying Whole30. During this time, I plan on trying out lots of new recipes. The best ones I will be sharing. I will keep updating more recipes throughout the month as I go along. This is the first one I tried for 2020: a grilled chicken harvest garden salad. It was so healthy, crunchy, flavorful, and all around delicious. Plus, super easy to make! Recipe below.
Grilled Chicken Harvest Garden Salad with Raspberry Walnut VinaigretteÂ
Servings: 2
Prep Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Salad:
1 large boneless, skinless chicken breast
4 cups lettuce leaves (I used a mixture of romaine, spinach, arugula, and endive)
1 small granny smith apple, cored and thinly sliced
1/2 zucchini, thinly sliced (cucumber also works)
1/4 cup dried cranberries (can substitute with raisins)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/4 cup extra virgin olive oil
For the Vinaigrette:
1 cup raspberries
2 tbsp walnuts
1 tbsp cilantro
1/2 cup extra virgin olive oil
1/4 cup water
1/4 cup lemon juice
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
Directions:
- Make raspberry walnut vinaigrette first: add all ingredients to food processor, or blender, and mix until combined and relatively smooth.
- Mix all spices together in small bowl. Rinse and dry chicken. Season chicken evenly with spice mixture. Add olive oil to skillet and heat over medium-high. Add chicken to skillet, and grill each side 3-4 minutes. Only turn once. Cut open chicken to check for pinkness (will be sliced into strips anyway). Move to a plate and let rest for 5 minutes. Then slice into strips.
- In two salad bowls, arrange lettuce on the bottom. Then add the sliced apple and zucchini around the sides. Sprinkle with cranberries. Add the sliced chicken. Drizzle the vinaigrette on top.
Tip: Cook an extra chicken breast for leftover snacking or salads.
