Balsamic California Chicken Salad
| Servings |
servings
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Ingredients
Balsamic Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons raw honey
- 2 cloves garlic pressed
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
Salad
- 4 boneless skinless chicken breast halves
- 1 tablespoon coconut oil melted
- sea salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 4 cups mixed salad greens
- 2 cups squash blossoms stems removed
- 3 Roma tomatoes chopped
- 1/2 medium red onion chopped
- 1 avocado pitted, peeled and diced
- 1 English cucumber sliced
- 1 1/2 cups alfalfa sprouts or your favorite sprouts
- 1/3 cup cooked and chopped bacon
- 1/3 cup cooked and chopped bacon
Ingredients
Balsamic Vinaigrette
Salad
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Instructions
- Preheat outdoor grill to MEDIUM-HIGH.
- In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
- Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
- Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
