Black & Blue Recipe
Grilled, lightly spiced chicken served on top of baby greens with fresh grape tomatoes, cucumbers, red onions, crumbled gorgonzola cheese and housemade balsamic vinaigrette
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Ingredients
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For the Grilled Chicken
For the Salad
For the Balsamic Vinaigrette
Method
For the Grilled Chicken
- 1
- 2
Marinate the Chicken
Add the chicken breasts to the marinade and ensure they are evenly coated. Cover and refrigerate for at least 30 minutes.
- 3
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest.
For the Salad
- 4
- 5
Assemble the Salad
In a large salad bowl, combine the baby greens, grape tomatoes, cucumber, and red onion. Crumble the gorgonzola cheese on top.
For the Balsamic Vinaigrette
- 6
Prepare the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until well combined. Season with salt and black pepper to taste.
To Serve
- 7
Plate the Dish
Slice the grilled chicken into strips and place it on top of the salad. Drizzle the balsamic vinaigrette over the top before serving.