Grapes & Greens Chicken Salad
Chicken Salad Recipe
My formula to making a perfect salad is that it should contain at least — a protein, one or more fresh fruits, freshest possible greens, something citrus(vinegar or an orange), nuts for crunch, a clean source of fat and seeds for the looks. Summers in the US and winters in India are the time of the year when you get best produce which always inspire me to experiment with different ingredients and turn something as boring as a salad to :chefs-kiss: dish of the day. Grapes are the magic ingredient in this salad.
Ingredients:
3 cups spring mix or any salad greens
1 1/2 cups of grapes, cut into halves
1/4 cup carrots, roughly chopped
1/4 cup blueberries(optional)
1/4 cup celery, roughly chopped
500 grams chicken breast, diced
2 eggs, boiled and grated(optional)
2 tbsp walnuts, halves and pieces
2 tbsp ghee
2 tbsp balsamic vinegar
1 tsp thyme
2 tbsp olive oil
salt and pepper to taste
Method:
Soak walnuts in warm water for 30mins. Soaking is optional and can be omitted.
Marinate chicken pieces in balsamic vinegar, thyme, pepper and salt for 10-15 mins.
In a pan, heat some ghee and add the marinated chicken. Cover and cook on a slow-medium heat for 15mins, turning halfway.
Turn up the flame and cook for 3 more mins on a high flame. Set aside.
Chop carrots, celery and grapes.
In a salad bowl, mix spring mix, chopped vegetables, grated eggs, prepared chicken, soaked walnuts, blueberries(if using) and olive oil. Season with salt and pepper is desired.
Garnish with sesame seeds and serve immediately.
Notes:
You can shred the chicken before adding to the salad if desired.
I used some fennel greens for this salad, it adds extra freshness.
You can omit the eggs if you want.