Grilled Chicken Salad with Fresh Fruit and Honey Lemon Vinaigrette
Ingredients
Grilled Chicken Salad
- 4 CHEF’S CRAFT® Sous Vide Chicken Breast Fillet
- 2 heads of red leaf lettuce
- 3 black plums, seeds removed and sliced thinly
- 1 cup of fresh pomegranate seeds, (about 1-2 pomegranates)
- 6 to 8 figs, cut into quarters
- 1 cup of radishes, cut into eighths
- 1 cup of raw Brussels sprouts, cut into quarters
Honey Lemon Vinaigrette
- 1 teaspoon finely grated lemon zest
- 4 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Directions:
Honey Lemon Vinaigrette
- Whisk together all ingredients.
- Set aside and chill.
Grilled Chicken Salad
- From cold, slice the fully cooked chicken breasts and set aside.
- Chop the red leaf lettuce into bite size pieces and layer each bowl with lettuce.
- Attractively place the chicken, plums, figs, radishes, and Brussels sprouts on top of the lettuce.
- Garnish each salad with pomegranate seeds.
- Serve with the vinaigrette and enjoy!
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
GREAT TASTE THAT'S
