Hank’s Chicken & Greens Recipe
Grilled Chicken, Fresh Seasonal Field Greens, Thin-Shaved Veggies, Hank's House Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the mixed seasonal field greens, thinly shaved carrots, cucumbers, and bell peppers. Add the sliced grilled chicken on top.
- 4
Dress the Salad
Drizzle Hank's House Vinaigrette over the salad and toss gently to combine. Serve immediately.
