Grilled chicken salad is one of the most overdone “healthy” foods you can find. But this salad need not be boring if you change the base of vegetables with the season. And with some of the most incredible vegetables bursting into season right now, there’s no time like the present to start experimenting. Here’s our basic salad recipe with some suggestions for seasonal variations.
1 lb boneless, skinless chicken breast
your favorite spice rub or marinade
4 c lettuce (in summer, try fresh-picked butter lettuce, baby romaine, tiny spinach leaves or your favorite; in winter, try wild arugula or kale; year-round baby lettuce blends are always available)
4 c thinly sliced vegetables (we love radishes, scallions, cucumbers, and raw corn cut off the cob in summer. In winter, try carrots, sweet onions and chives.)
2 medium or 4 baby potatoes—skin on (in summer, we like tiny fingerlings and in winter, try sweet potatoes)
Optional additional ingredients: freshly shaved cheese, crumbled feta, crispy bacon, avocado, tomato, pea shoots, radish sprouts, broccoli, grilled asparagus and eggplant
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tsp finely chopped green garlic or shallots
2 tsp grape seed oil
salt & white pepper to taste
Rub or marinate chicken and let rest for a minimum of 2 hours, (for additional tenderness, add 1/2 c white wine to the pan).
Prepare lettuce and vegetables and divide among 4 plates.
For the potatoes: bring water in a medium sauce pan to a boil. Add potatoes and boil until soft, (a knife can easily be inserted into the center). Drain potatoes and rest until cool enough to handle then cut into bite-size pieces. Set aside until chicken is grilled.
For the dressing: combine vinegar, mustard and green garlic or shallots. Whisking vigorously, slowly add oil, continuing to whisk until completely combine. Season with salt and pepper to taste. Rest until ready to serve.
Heat grill to medium-high. Cook chicken for 6-8 minutes per side (depending on thickness), until thoroughly cooked. Remove from heat and rest for 5 minutes before slicing into 1/3 inch thickness.
Toss dressing with lettuce and other vegetables. Top with chicken and potato pieces and serve while chicken is still warm.