Ensalata Romana Recipe
Grilled chicken atop a bed of fresh spinach garnished with goat cheese and garbanzo beans with a balsamic reduction, finished in a citrus vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
- 2
Prepare the Balsamic Reduction
In a small saucepan, bring 1 cup of balsamic vinegar to a boil over medium heat. Reduce the heat and simmer for about 10-15 minutes, or until it has thickened. Remove from heat and let cool.
- 3
Make the Citrus Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, salt, and pepper to taste. Adjust seasoning as needed.
- 4
Assemble the Salad
In a large bowl, combine the fresh spinach, garbanzo beans, and sliced grilled chicken. Drizzle with the citrus vinaigrette and toss gently. Top with crumbled goat cheese and drizzle the balsamic reduction over the top. Serve immediately.
