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A wonderful new salad recipe brought to you by the owner of Saratoga Olive Oil Co., Barbara Braidwood. Her newest creation is a tantalizing spin on the ever popular - salad with grilled chicken!
Products used: Black Rooster Maple Syrup, , Herbes de Provence Olive Oil & Raspberry Balsamic, Herbes de Provence Olive Oil, Raspberry Balsamic Vinegar,
For Chicken:
2 lbs boneless, skinless Chicken Breast
juice of 1 Lemon
1 cup SOOC Herbes De Provence Olive Oil
Salt & Pepper, to taste
For Salad:
5 oz Organic Spring Mix, washed and spun
1 cup fresh Raspberries, washed and patted dry
⅓ cup dried Cranberries
⅓ cup crumbled Feta Cheese
⅓ cup Walnut pieces (toasted in 350°F oven for 8-10 min)
For Dressing:
½ cup SOOC Varietal (unflavored) Olive Oil
4 Tbsp SOOC Raspberry Balsamic Vinegar
2 Tbsp Black Rooster Maple Syrup
2 Tsp Dijon Mustard
Whisk together Herbes De Provence Olive Oil and lemon juice.
Salt and pepper boneless chicken and place in bowl with marinade.
Refrigerate for 1-2 hours. Turn chicken over halfway through marinate time to evenly marinate both sides.
Place the lettuce, raspberries, cranberries and feta cheese evenly on large platter.
Grill chicken for approx. 20 minutes (until internal temperature is 165°F). Let rest for 5 minutes before slicing in thin strips.
Place chicken over bed of salad and drizzle all with prepared dressing.
Salt and pepper to taste. Enjoy!
