California Chicken, Avocado and Goat Cheese Salad
A fresh and delicious chicken salad
Foto: Half Baked HarvestBahan-bahan
- 1 pound boneless skinless chicken tenders
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced or grated
- 1/4 cup fresh parsley, chopped ((or 1 tablespoon dried))
- 1/4 cup fresh basil, chopped ((or 1 tablespoon dried))
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon kosher salt and pepper
- 2 heads romaine lettuce, chopped
- 1 cup fresh strawberries, halved
- 2 watermelon radishes, thinly slice
- 2 Persian cucumbers, sliced
- 4 ounces herbed goat cheese, crumbled
- 1 avocado, sliced
- 1/2 cup roasted almonds, chopped
- large handful micro greens, sprouts, and or edible flowers, for serving
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- pinch of cayenne ((to taste))
- kosher salt and pepper
Langkah-langkah
1. In a bowl, combine the chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper. For added flavor, allow the chicken to marinate 1 hour or overnight.2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and thinly slice the chicken.4. In a large salad bowl, toss together the lettuce, strawberries, radishes, and cucumbers. Add the chicken on top of the salad along with the goat cheese, avocado, almonds, and a handful of micro greens. Serve with the honey balsamic (below).
1. In a glass jar, combine the olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch each of salt and pepper. Seal the jar and shake well. Taste and adjust seasonings as needed. Keep stored in the fridge for up to 1 week.
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