Since it's summer, we've been spending our free time outside enjoying the wonderful New England weather. We've been doing a lot of grilling since we love the taste of food from the grill, and it helps in keeping the house cool. We love to do boneless chicken on the grill in a variety of marinades. We typically grill a bunch of chicken for dinner at the beginning of the week, and we save the leftovers to have in salads later during the week. It is a big time saver!
In honor of summer and the hot, hot weather we've been having in New England, the first recipe I want to share is for a salad and dressing. We have this salad a lot when we're looking for a quick dinner or lunch. Enjoy!
Cranberry and Goat Cheese Chicken Salad
Ingredients:
1 bag of Baby Salad Greens - I like to use a mix of Romaine, spinach and Arugula.
1/4 cup of dried cranberries
1/4 cup of chopped walnuts
1/4 cup of goat cheese crumbles
3 boneless chicken breasts, marinated and grilled
Balsamic Vinaigrette Dressing:
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1 tbsp of Dijon mustard
3 cloves garlic, minced
1/2 tsp of salt
1/2 tsp of fresh black pepper
Directions for salad:
Place greens in a bowl. Sprinkle on cranberries, walnuts, and goat cheese. Slice boneless chicken breast and place on top.
Directions for dressing:
In a separate, small bowl add vinegar, Dijon mustard, salt, pepper and garlic. combine with whisk. While whisking, drizzle in olive oil. Whisk until well emulsified.
Dress salad just before serving.
Dressing can be stored in a covered container for 7 days.
In honor of summer and the hot, hot weather we've been having in New England, the first recipe I want to share is for a salad and dressing. We have this salad a lot when we're looking for a quick dinner or lunch. Enjoy!
Cranberry and Goat Cheese Chicken Salad
Ingredients:
1 bag of Baby Salad Greens - I like to use a mix of Romaine, spinach and Arugula.
1/4 cup of dried cranberries
1/4 cup of chopped walnuts
1/4 cup of goat cheese crumbles
3 boneless chicken breasts, marinated and grilled
Balsamic Vinaigrette Dressing:
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1 tbsp of Dijon mustard
3 cloves garlic, minced
1/2 tsp of salt
1/2 tsp of fresh black pepper
Directions for salad:
Place greens in a bowl. Sprinkle on cranberries, walnuts, and goat cheese. Slice boneless chicken breast and place on top.
Directions for dressing:
In a separate, small bowl add vinegar, Dijon mustard, salt, pepper and garlic. combine with whisk. While whisking, drizzle in olive oil. Whisk until well emulsified.
Dress salad just before serving.
Dressing can be stored in a covered container for 7 days.
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