Chicken & Grapefruit Salad with Mixed Greens

Italian and grapefruit notes pair beautifully with chicken (or many other proteins) and greens. This recipe makes two meal-sized portions or serves four as a side. You can easily double or triple for a larger crowd.

Salad Ingredients:
1 large chicken breast* (or fish or tofu can be used for protein instead)
2 Tbsp Olive Us Milanese Gremolata UP extra virgin olive oil (EVOO)
2 Tbsp Olive Us Grapefruit White Balsamic Vinegar
1 large carrot, peeled, ribbon pieces
1 green onion, green part chopped
7 cups mixed greens (i.e. – spinach, beet leaves, baby kale, &/or lettuce), pieces
1/2 cup microgreens
1/2 Ruby red grapefruit, segments, small pieces
black sesame seeds, to preference

Dressing Ingredients:
2 Tbsp Olive Us Milanese Gremolata UP extra virgin olive oil (EVOO)
1 Tbsp Olive Us Grapefruit White Balsamic Vinegar
1/4 tsp Farmers Dotter Garlic Scape Salt
lime, juiced, to make 1 Tbsp
2 Tbsp Gravelbourg Beer Mustard
2 tsp maple syrup
Black pepper, to taste

Add the ingredients to a small jar. Shake to combine. Store in the refrigerator until ready to use.

Directions:
Combine the chicken breast, balsamic & olive oil to a container or bag. Shake it up to mix & refrigerate for 2 hours. Notes: you could use tofu or fish as protein; it is up to you if you want to marinade any protein choice.
Peel the carrot (or keep the peel on if you would rather). Continue peeling to form ribbon-like pieces until you reach the core. Tear or chop pieces of beet leaves, spinach, or other greens. Slice the green onion. Add carrot, greens, green onion, and microgreens to a salad bowl. Gently mix. Cover and refrigerate until ready to serve. Peel or cut a grapefruit in half. Cut the segments into small pieces & refrigerate until ready to serve salad.
When chicken has been marinated, place it in a hot pan with some of the marinade juice. Cook until just the pink is gone (internal temp of 165 degrees). Take off the burner and set aside. Slice the chicken to size preference. Dispose of any uncooked marinade.
Add Milanese Grapefruit Dressing to the greens mixture and gently toss to coat. Alternatively, offer the dressing on the side and drizzle on top of each serving. Plate the mixture in serving bowls or on plates. Top with chicken pieces and grapefruit segments. Sprinkle on black sesame seeds.

Enjoy immediately!

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