From Susan, our local food editor.
Grilled Chicken Salad with Apple Cider Vinaigrette
For the salad:
5 ounces romaine and iceberg salad mix
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup diced golden delicious or Granny Smith apple
Blue cheese crumbles
Sliced almonds, roasted, or a nut blend of roasted almonds, pecans and walnuts
1 or 2 marinated grilled chicken breasts, sliced
Assemble the salad by layering the ingredients listed on a large platter.
For the Grilled Chicken Marinade:
2 teaspoons apple cider vinaigrette
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse ground sea salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon smoked paprika
Mix all ingredients in a bowl or plastic bag (make sure to increase measurements if doing more than one breast). Add the chicken. Marinate 30 minutes to 2 hours. Prep grill, getting a medium-high heat. Remove the chicken from the marinade and discard marinade. Place the marinated chicken breasts over direct heat, grilling for 3 to 5 minutes per side, until an internal thermometer registers 160 degrees. Remove from heat to a plate, covering it with foil. Allow the chicken to rest another 5 minutes or until an internal temperature of 165 is reached. Slice for a salad or serve as desired.
For the Apple Cider Vinaigrette:
5 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lime juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon white pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of cayenne pepper
Briskly whisk all the ingredients together to emulsify/thicken the dressing. Serve immediately. To store: Seal in airtight container and store in the refrigerator. Bring to room temperature before serving.
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