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Garden Patch Salad With Chicken Recipe

Name: The Modern Rotisseries Garden Patch Salad With Chicken Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (spring mix or mesclun); 1 cups cherry tomatoes, halved; 1 cup English cucumber, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup shredded carrot; 0.5 cup radishes, thinly sliced; 1 each avocado, diced; 2 tbsp scallions (green onions), thinly sliced; 2 tbsp fresh herbs (parsley, basil, or dill), chopped; 0.5 cup crumbled feta or goat cheese (optional); 0.25 cup toasted pumpkin seeds or toasted sliced almonds (optional); 1 lb boneless skinless chicken breasts or thighs; 1 tbsp olive oil (for chicken); 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbsp lemon juice (for chicken); 3 tbsp extra-virgin olive oil; 2 tbsp apple cider vinegar or red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp minced garlic (or 1/4 tsp garlic powder); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp lemon zest (optional)

Inspired by The Modern Rotisserie

Time30m

Serves4

Make Garden Patch Salad With Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad & Toppings

6 cups mixed salad greens (spring mix or mesclun)

1 cups Cherry tomatoes, halved

1 cup English cucumber, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup shredded carrot

1/2 cup radishes, thinly sliced

1 each avocado, diced

2 tbsp scallions (green onions), thinly sliced

2 tbsp fresh herbs (parsley, basil, or dill), chopped

1/2 cup crumbled feta or goat cheese (optional)

1/4 cup toasted pumpkin seeds or toasted sliced almonds (optional)

Chicken

1 lb boneless skinless chicken breasts or thighs

1 tbsp olive oil (for chicken)

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp lemon juice (for chicken)

Dressing

3 tbsp extra-virgin olive oil

2 tbsp apple cider vinegar or red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp minced garlic (or 1/4 tsp garlic powder)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp lemon zest (optional)

Method

Chicken

Prepare and season chicken

Pat the chicken dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly. In a small bowl combine 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken and let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Cook the chicken

Heat a large skillet over medium-high heat and add a light drizzle (about 1 tsp) of olive oil. When the pan is hot, add the chicken and cook 4-6 minutes per side depending on thickness, until golden and internal temperature reaches 165°F (74°C). If using a grill, preheat to medium-high and grill 4-6 minutes per side. Remove chicken to a cutting board and let rest 5 minutes, then slice into thin strips or bite-sized pieces.

Dressing

Make the dressing: In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp apple cider or red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic (or 1/4 tsp garlic powder), 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest if using. Whisk vigorously or shake in a lidded jar until well emulsified. Taste and adjust seasoning (add more salt, pepper, or a squeeze of lemon if desired).

Salad & Assembly

Prep vegetables: While chicken cooks, wash and dry salad greens thoroughly. Halve the cherry tomatoes, thinly slice cucumber, red bell pepper and radishes, shred the carrot, slice scallions, dice the avocado and chop the fresh herbs.

Assemble the salad: In a large bowl combine the mixed greens (6 cups), halved cherry tomatoes (1 cup), sliced cucumber (1 cup), sliced red bell pepper (1/2 cup), shredded carrot (1/2 cup), sliced radishes (1/2 cup) and sliced scallions (2 tbsp). Toss gently to mix.

Dress the salad: Pour about two-thirds of the dressing over the salad and toss gently to coat. Start with less—add more if needed to taste. The salad should be lightly dressed so ingredients remain crisp.

Add chicken and toppings: Arrange the sliced rested chicken over the dressed salad. Scatter diced avocado (1 each), chopped fresh herbs (2 tbsp), crumbled feta or goat cheese (1/2 cup) and toasted seeds or nuts (1/4 cup) over the top.

Finish and serve: Drizzle remaining dressing over the chicken, grind a bit of extra black pepper if desired, and serve immediately so the avocado stays fresh and the greens remain crisp.