Free Range Chicken Recipe

Prepare greens

Rinse baby arugula and red leaf lettuce under cold water, spin or pat dry, and tear larger leaves into bite-sized pieces. Place in a large mixing bowl and chill while preparing other components.

Prepare avocado

Halve, pit, and slice the avocado into 1/4-inch slices. Toss gently with a teaspoon of lime juice (from the lime listed) to prevent browning and set aside on a small plate.

Slice apple

Core and thinly slice the apple into wedges or matchsticks. If you prefer, toss the apple with a teaspoon of lime juice to keep it from browning; set aside.

Prep mushrooms, tomatoes, and onion

Trim and thinly slice mushrooms. Halve the grape tomatoes. Thinly slice the half onion into half-moons. Keep these ready to add to the salad.

Prepare green beans

Bring a small pot of salted water to a boil. Add trimmed green beans and blanch 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Prepare baby corn and black beans

If using canned baby corn, drain and pat dry. Drain and rinse the black beans under cold water and drain well. Keep both ready to combine into the salad.

Season chicken

Pat the chicken breast dry. Rub with 1 tablespoon olive oil, then season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Let sit 5 minutes at room temperature.

Cook chicken

Heat a skillet over medium-high heat. Add a drizzle of oil or use the seasoned chicken's oil. Cook the chicken breast 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes.

Slice chicken

Slice the rested chicken thinly across the grain into 1/4-inch strips. Keep warm or at room temperature for assembly.

Make dressing

In a blender or food processor combine 1/4 cup Greek yogurt (or mayonnaise), 2 tbsp olive oil, 1/4 cup packed cilantro, 2 tbsp lime juice (about one lime), 1 tsp honey, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tbsp water to reach desired consistency. Taste and adjust seasoning or lime.

Combine salad components

In the large bowl with the greens, add sliced mushrooms, grape tomatoes, sliced onion, blanched green beans, baby corn (halved if large), black beans, and apple slices. Gently toss to combine.

Add chicken and avocado

Arrange sliced chicken over the salad. Fan the avocado slices on top or around the chicken.

Dress and finish

Drizzle about half the cilantro lime dressing over the salad and toss lightly to coat; reserve the remainder to serve on the side. Sprinkle crumbled blue cheese evenly over the salad. Garnish with the remaining chopped cilantro and lime zest if desired. Season with additional salt and pepper to taste.

Serve

Serve immediately so the avocado and apples stay fresh. Provide extra dressing on the side.