Farmhouse Salad with Citrus Vinaigrette
Servings 4
Ingredients
- 1 pound boneless skinless, chicken breasts
- ½ teaspoon Greek seasoning
- 8 cups baby kale salad mix or your favorite salad greens, chopped
- ½ bunch asparagus cut into 2-inch segments
- 1 cup canned chickpeas rinsed and drained
- 1 cup frozen green peas defrosted
- 8 radishes thinly sliced
- 4 ounces extra-sharp cheddar cheese
- ¼ cup unsalted soy nuts
For the vinaigrette:
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 shallot minced
- 1 orange juiced
- 1 lime juiced
Instructions
- Sprinkle the chicken with Greek seasoning. Spray a large high-sided skillet with olive oil spray and heat over a medium high flame. Add the chicken and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and let cool. Cut into bite-sized pieces.
- Wipe the skillet clean and fill with water. Return to the stove and bring to a boil. Meanwhile, fill a mixing bowl with ice water. Add the asparagus to the boiling water and cook for 1 minute, or until it turns bright green. Drain and place it immediately into the ice water to stop the cooking process.
- Arrange the salad greens on a serving platter. Top with the chicken, asparagus, chickpeas, green peas, radishes, cheese, and soy nuts.
- Add the olive oil, vinegar, orange and lime juices, and shallot to a small jar. Cover and shake to combine. Season with sea salt and black pepper to taste. Drizzle half of the dressing over the salad. Serve with additional dressing, to taste.