Harvest grilled chicken salad
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound boneless, skinless chicken breasts
4 cups lettuce leaves (torn into 1-inch pieces)
½ Granny Smith apple, cored and sliced or diced
½ cucumber, sliced or diced
¼ cup dried cranberries (sweetened with apple juice)
Raspberry Walnut Vinaigrette
If you can’t find cranberries sweetened with apple juice, substitute raisins or currants. For the perfect office lunch, just layer the salad in a large mason jar and throw on the lid. Layer the ingredients in this order for maximum awesomeness and minimum sogginess: dressing, chicken (make sure it’s cool), vegetables and fruit, and as much lettuce as you can fit on top. When you’re ready to eat, just shake and serve!
PREHEAT a grill to medium-high heat (375° to 450°F).
IN a small bowl, mix together the salt, pepper, cumin, chili powder, garlic powder, and onion powder. Season the chicken evenly with the mixture. Grill the chicken, turning once, until the internal temperature reaches 160°F or until the flesh springs back when pressed, 3 to 4 minutes per side. Let the chicken rest for 5 minutes before slicing into thin strips.
IN a large salad bowl, combine the lettuce, apple, cucumber, and cranberries. Top with the sliced chicken. Toss all of the ingredients lightly with the vinaigrette just before serving.
✪ CHICKEN SUBSTITUTIONS Don’t want to fire up the grill? Follow our Perfect Seared Chicken Breast technique. No time to cook? Purchase a compliant rotisserie chicken (and use the carcass to make Bone Broth), add a scoop of the Protein Salad sitting in your fridge, or substitute canned chicken, tuna, salmon, or hard-boiled eggs.
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