Ingredients
To create this delightful dish, gather the following ingredients:
– Boneless, skinless chicken breasts: Seasoned and grilled to perfection, they form the heart of this salad.
– Mixed greens: A vibrant mix of lettuce, spinach, and arugula, providing a fresh and crunchy base.
– Cherry tomatoes: Juicy and sweet, they add a pop of color and flavor.
– Cucumber: Sliced thinly for a refreshing crunch.
– Red onion: Finely sliced, offering a subtle sharpness.
– Avocado: Creamy and rich, balancing the tangy dressing.
– Honey mustard dressing: A blend of honey, Dijon mustard, olive oil, and a splash of apple cider vinegar.
– Salt and pepper: To taste, enhancing the natural flavors.
Each ingredient is a nod to the garden adventures with Mama Lou, who taught me the importance of using fresh, high-quality produce.
Instructions
Creating this salad is a joy in itself, a process that invites you to slow down and savor each step:
1. Start by marinating the chicken breasts in a mixture of olive oil, salt, pepper, and a hint of garlic. Let them sit for at least 30 minutes to absorb the flavors.
2. Grill the chicken over medium heat until cooked through and beautifully charred, about 6-7 minutes per side. Set aside to rest.
3. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
4. Prepare the dressing by whisking together honey, Dijon mustard, olive oil, and apple cider vinegar. Adjust the sweetness and tanginess to your liking.
5. Slice the grilled chicken and avocado, then gently toss them with the salad.
6. Drizzle the honey mustard dressing over the top, giving everything a good toss to ensure even coating.
This process reminds me of the rhythmic dance in Mama Lou’s kitchen, where each movement was deliberate and filled with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International