Chicken Airport Salad

Chicken Airport Salad
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This delightful, healthy, quick chicken salad comes from my friend Brad, a fellow food lover and fantastic cook. He first had the salad in the Sacramento Airport, proving that it good food can meet real life even when you're traveling.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Chicken Airport Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This delightful, healthy, quick chicken salad comes from my friend Brad, a fellow food lover and fantastic cook. He first had the salad in the Sacramento Airport, proving that it good food can meet real life even when you're traveling.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Chicken Breasts
Balsamic Vinaigrette
Salad Ingredients
Servings: people
Units:
Instructions
Chicken Breasts
  1. Brush the chicken with olive oil, salt and pepper and grill until cooked through, about 5 to 7 minutes per side (If you are using rotisserie chicken or deli turkey, skip to making the balsamic vinaigrette)
  2. Grill until cooked through - about 5-7 minutes per side
  3. Cut the chicken into 1/2 inch pieces and set aside
Make the Balsamic Vinaigrette
  1. Add the mustard, lemon juice a pinch of salt and pepper to a bowl (If you don't have time to make the vinaigrette, use a good gluten free bottled balsamic vinaigrette such as Annies or Newman's Own)
  2. Add the vinegar to the mustard mixture and whisk together
  3. Slowly drizzle the oil into the vinegar mixture while whisking until the dressing is smooth. Taste and adjust the seasonings
Assemble the salad
  1. If the pumpkin seeds (or nuts) are raw, place them in a single layer on a baking sheet and bake at 400 degrees for 5-7 minutes
  2. Remove the pit from the avocado (using the old whack and twist method - whack the pit with your knife and twist to remove the pit)
  3. Cut the avocado into chunks and set aside. Squeeze the juice from the other half of the lemon over the avocado
  4. Wash and dry your greens and place them in a large bowl
  5. Add the chicken, pumpkin seeds, dried cranberries, blue cheese and avocado to the greens. (Feel free to adjust these ingredients and amounts to your liking - Feta instead of blue cheese, nuts instead of pumpkin seeds etc..)
  6. Add the balsamic vinaigrette and mix well
  7. Mound it up on a plate and serve! Add your favorite bread or roll (gluten free, if appropriate) and enjoy!
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