Grilled Chicken Salad (gf) Recipe
Breast of chicken cutlets flame-broiled and served over a salad of organic field greens with tomatoes, cucumbers, red onions, rum glazed walnuts, dried cranberries, and carrots tossed in a raspberry vinaigrette and topped with sliced avocado.
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Ingredients
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Grilled Chicken
Salad Base
Rum-Glazed Walnuts
Raspberry Vinaigrette
Method
Grilled Chicken
- 1
Marinate
Pat chicken cutlets dry with paper towels. Whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish. Add cutlets and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
- 2
Grill
Preheat a gas or charcoal grill to medium-high (about 425°F/220°C). Brush grill grates with oil. Remove chicken from marinade and let excess drip off. Grill cutlets 3-4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Let rest on a cutting board for 5 minutes, then slice on a slight diagonal into 1/4-inch strips.
Rum-Glazed Walnuts
- 3
In a small nonstick skillet over medium heat, melt 1 tsp butter. Add 3/4 cup walnut halves and toast 1-2 minutes, stirring, until fragrant. Add 1 tsp light rum (careful, it may flame briefly), 1 tbs brown sugar and 1/4 tsp salt. Stir constantly until sugar dissolves and walnuts are glossy and sticky, about 1-2 minutes. Transfer to a sheet of parchment to cool and separate into individual pieces. Cool completely.
Raspberry Vinaigrette
- 4
In a small bowl or jar, whisk together 3 tbs seedless raspberry jam, 2 tbs red wine vinegar, 1 tsp Dijon mustard and 1/2 tsp honey until smooth. Slowly whisk in 4 tbs olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity as needed. Refrigerate up to 3 days; bring to room temperature and re-whisk before using.
Salad Assembly
- 5
In a large bowl, combine 8 cups organic field greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup shredded or julienned carrot, and 1/4 cup dried cranberries. Toss gently to mix.
- 6
Add about half the vinaigrette (approximately 2-3 tbs) to the greens and toss lightly to coat. Taste and add more vinaigrette if desired, but avoid overdressing.
- 7
Divide the dressed salad among 4 plates or bowls. Top each portion with sliced grilled chicken (about 1 breast cutlet worth per serving), a few rum-glazed walnuts, and sliced avocado (1/4 to 1/2 avocado per plate as preferred). Drizzle a little extra vinaigrette over the chicken if desired and finish with a grind of black pepper.