Summer Salad Recipe

Inspired by Duckworth's Grill & Taphouse

Time25m

Serves2

Leafy mixed greens tossed together with sliced strawberries, dried cranberries, mandarin orange slices, candied pecans, grilled chicken & our house-made garlic vinaigrette dressing, topped with blue cheese crumbles

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Ingredients

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Salad

6 cups mixed leafy greens (spring mix, baby spinach, arugula)

1 cup fresh strawberries, hulled and sliced

1 ⁄2 cup dried cranberries

3 ⁄4 cup mandarin orange segments (canned in juice, drained or fresh segments)

3 oz candied pecans (store-bought or homemade)

10 oz grilled chicken breast, sliced (about 1 large breast)

1 ⁄4 cup blue cheese crumbles

Garlic Vinaigrette

6 tbs extra-virgin olive oil

3 tbs white wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 clove garlic clove, minced

1 tsp Honey

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Optional finishing

0 to taste coarse sea salt or finishing salt

1 tsp freshly chopped chives or basil (optional)

Method

Salad

Prepare chicken

If chicken is not yet cooked: season a 10 oz boneless skinless chicken breast lightly with salt and pepper. Grill over medium-high heat 5–7 minutes per side (internal temperature 165°F / 74°C) or cook in a hot skillet with 1 tbs oil about 6–8 minutes per side. Let rest 5 minutes, then slice into 1/4-inch strips.

Prep produce

Rinse and thoroughly dry the mixed greens in a salad spinner or with paper towels. Hull and slice strawberries. Drain canned mandarin segments well (or peel and segment fresh mandarins).

Assemble salad

In a large bowl, combine 6 cups mixed greens, 1 cup sliced strawberries, 1/2 cup dried cranberries and 3/4 cup mandarin segments. Add the sliced grilled chicken and 3 oz candied pecans. Toss gently to distribute ingredients.

Finish and plate

Drizzle 2–3 tablespoons of the garlic vinaigrette over the tossed salad (reserve extra dressing on the side). Sprinkle 1/4 cup blue cheese crumbles over the top. If using, add a light sprinkle of finishing salt and 1 tsp chopped chives or basil. Serve immediately.

Garlic Vinaigrette

In a small jar or bowl combine 3 tbs white wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp honey, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk to blend.

Slowly whisk in 6 tbs extra-virgin olive oil until the dressing emulsifies (or add all ingredients to a jar, secure the lid and shake vigorously for 30 seconds). Taste and adjust seasoning with additional salt, pepper or a splash of lemon juice if desired.

Optional candied pecans (if making homemade)

To make quick candied pecans: in a small skillet over medium heat melt 1 tbs butter with 1 tbs brown sugar. Add 3 oz pecan halves and toss until evenly coated and the sugar melts and becomes glossy, about 3–4 minutes. Spread on parchment to cool before using.