Salad with Field Greens and Grilled Chicken

Earlier this week Doug grilled four large chicken breasts, we usually grill enough for dinner and a couple of extra for another meal later in the week. I use the cooked chicken as a filler for tacos, to top a pizza or salad, chop up and mix with a dash of mayonnaise or ranch dressing ( sparingly we don’t want to drown the chicken) and a dash of dill for a tasty sandwich. There are so many different recipes for cooked chicken and it saves you time later in the week, with no excuse to drive through the local fast food chain for at least two meals!


I used my fresh organic produce to create this great salad topped with grilled chicken.

Cheers and enjoy your weekend!

• ½ head Tango or butter leaf lettuce
• 1/2 head red leaf lettuce
• 1/2 cup Arugula
• 1 cup fresh spinach
• ½ cup snap peas
• 2 grilled chicken breasts
• 1 large tomato diced
•  cup of diced walnuts, toasted
• Olive Oil vinaigrette
– 2 tablespoons Olive Oil
– 1 teaspoon Balsamic Vinegar
– 1 teaspoon garlic powder
– 1 teaspoon dried basil or 1 tablespoon fresh basil
– ¼ cup crumbled Gorgonzola, blue cheese or goat cheese

• Rinse the lettuce, arugula, spinach and snap peas, pat dry with a paper towel and tear into bite size pieces
• Cut the cooked chicken breast into bite size pieces
• Rinse and dry the tomato and dice
• In a medium size skillet spray non-stick cooking spray
• Over medium heat toast the walnuts, about 2 or 3 minutes. Watch closely so as not to burn
• In a bowl whisk together olive oil, balsamic vinegar, garlic and basil
– Sometimes I add a dash of sugar, honey, agave or sweetner for a hint of sweetness
• Add the Gorgonzola, blue cheese or goat cheese to the dressing, whisk
• In a large serving bowl toss the lettuce, arugula and spinach
• Divide on plates and bowls
• Top with diced chicken and walnuts

Sometimes I toss in sliced red onion.
Serves four