• Menu Ideas  
  • Organic Chicken and Vegetable Salad

56100 GrilledChickenSalad .jpg

Organic Chicken and Vegetable Salad

Servings: 2

Ingredients

  • 2 tbsp. Dijon mustard
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. honey
  • 1/2 tbsp. salt
  • 1/2 tsp. Black pepper
  • 2 c. Baby arugula
  • 2 c. Baby spinach
  • 1/4 c. red onion — sliced
  • 1/4 c. yellow bell pepper — sliced
  • 1 c. Baby spinach
  • 1/4 c. champagne vinegar
  • 1/4 c. chickpeas
  • 1/2 c. extra-virgin olive oil
  • 1 c. red leaf lettuce
  • 1 garlic clove — minced
  • 3 radishes — shaved
  • 12 red grape tomatoes — halved
  • 12 yellow grape tomatoes — halved
  • 2 PERDUE® HARVESTLAND® Organic Grilled Chicken Strips

Instructions

  1. In a skillet over medium heat, cook chicken 4–5 minutes or to an internal temperature of 140ºF, turning frequently.
  2. Make a vinaigrette: In a small bowl, combine extra-virgin olive oil, champagne vinegar, lemon juice, honey, mustard, garlic, salt and black pepper. Mix well and set aside.
  3. In a serving bowl, combine arugula, spinach, lettuce, grape tomatoes, radishes, chickpeas, onion and bell pepper; add vinaigrette and toss gently.
  4. Top salad with warm chicken and serve.