Cooking with Jazz!

Since the temperature is finally starting to rise and causing the snow to melt, it’s time to whip out those light springtime meals. I personally enjoy a hearty salad with all the fixings to keep me energized and full throughout the day. And the flavors combined in this salad are enough to get your mouth watering.

Grilled Chicken and Grape Spring Salad with Honey-Balsamic Dressing

Servings: About 4

¾ lb boneless, skinless chicken breasts
2 tsp Olive Oil
1 (5 oz) package baby spring lettuce blend
1 ½ cups red grapes, sliced into halves
½ cup pecans, chopped
1/3 of a small red onion, sliced into thin strips
2 oz crumbled goat cheese
Salt and pepper to taste

1/3 cup olive oil
2 ½ Tbsp balsamic vinegar
1 Tbsp honey
1 ½ Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste

For the dressing:

Combine all dressing ingredients in a bowl (or a blender), seasoning with salt and pepper to taste. Whisk together until emulsified. Chill dressing before serving.

Cook chicken via stove top after lightly brushing with olive oil, and sprinkle with salt, pepper, and any other desired seasonings. Cook chicken thoroughly till it starts to brown (or until its internal temperature reaches 165). Rotate chicken halfway through cooking then transfer to a plate and let rest for five minutes then cut into strips.
Add remaining ingredients to a salad bowl. Pour dressing over salad mixture and lightly toss. Add chicken strips to the top of the salad and enjoy! And that’s a little cooking with Jazz!

Google+ Linkedin

Leave a Reply