Description
A super tasty summer salad
Ingredients
Scale
For the chicken
- 2 skinless, boneless chicken breast halves (preferably free-range, organic)
- olive oil
- apple cider vinegar
- dried thyme
- cayenne pepper
For the salad
- 5 oz. organic baby spinach
- ~2-4 oz. blue cheese, crumbled
- 1 cup fresh blueberries
- 1/2 cup toasted pecans, chopped
For the dressing
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon honey (preferably raw)
- 1/4 teaspoon sea salt
Instructions
- In a medium shallow bowl, whisk together a few T. olive oil, a few T. apple cider vinegar, a bunch of shakes of thyme, and a few good pinches cayenne pepper. Don’t worry about measuring, just make sure there is enough liquid to immerse the chicken. Add the chicken and mix everything around until it’s evenly incorporated. Cover and refrigerate as long as you have. (30 minutes, or 8 hours!) I did about 3 hrs. If you don’t have time to marinate, just season with salt, pepper, and/or whatever poultry seasoning you have.
- Oil the grill and grill the chicken over medium-high heat until thoroughly cooked, about 5 minutes per side.
- ~Meanwhile~
Whisk together all dressing ingredients in a small bowl and set aside. - In a dry skillet over medium heat, toast the pecans. Shake ’em around the pan until you start to smell them, about 5 minutes. Remove from heat and roughly chop.
- Remove chicken from grill and cut into 2 inch pieces. I use poultry scissors for this.
- In a large bowl, assemble the salad ingredients: spinach, cheese, blueberries, pecans, and chicken. Drizzle with the dressing and carefully toss. Viola! Dinner is ready.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 12g
- Sodium: 471mg
- Fat: 32.4g
- Carbohydrates: 20.5g
- Protein: 23g