Grilled Chicken Salad with Lemon & Lavender Vinaigrette
4 pieces – 3oz Chicken Breasts (boneless/skinless)
4 cups of mixed green lettuce
4 large strawberries, thinly sliced
2 tbsp toasted pine nuts
8 tbsp Seasons Meyer Lemon Fused Olive Oil
4 tbsp Seasons Lavender Dark Balsamic
2 cloves garlic, peeled and crushed
2 tbsp fresh chives, chopped
1/2 cup parmesan reggiano cheese
La Boite No. 4 Luberon (Herbes de Provence blend)
Seasons Fleur de Sel (or sea salt)
In a ziplock bag, add chicken breasts, crushed garlic, 4 tablespoons
Seasons Lemon Fused Olive Oil and 1/4 teaspoon of fleur de sel or
equivalent of sea salt. Let marinate for one hour in refrigerator.
Preheat grill to about 400 F. Remove chicken from bag and grill for
about 4 minutes each side (or use meat thermometer to test until
chicken temp reaches 165F). Remove from grill and let stand on
cutting board for a few minutes, until warm. Slice each chicken
breast into 4 to 5 piece segments.
In a small bowl, add 4 tbsp of Lavender balsamic, 4 tbsp of Lemon
Fused Olive Oil and chives. Next, whisk until dressing emulsifies,
about one minute.
In a large bowl, add 4 cups of mixed greens and strawberries.
Slowly pour dressing along sides of large bowl and toss salad
mixture until dressing is dispersed throughout.
Add equal parts salad to four plates. Add chicken on top of each
Finish each plate with pine nuts, parmesan cheese and
Luberon spice blend. Add salt (Seasons Fleur de Sel), to taste.