Summer Green Salad
This Summer Salad Recipe is light enough for a hot day, but filling enough that you won't feel snacky later on. Oh, and four words: TWO. TYPES. OF. CHEESE.
Ingredients
- 1 pound boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked ground black pepper divided
- ½ baguette sliced (about 8 pieces)
- 3 tablespoons olive oil
- ½ cup ricotta cheese
- 1 cup sliced strawberries divided
- 2 tablespoons honey
- 1 package baby arugula, roughly chopped 5 ounces
- 1 cup blueberries
- ¾ cup pecans roughly chopped
- 4 ounces crumbled goat cheese
- 1 batch Raspberry Vinaigrette you may have a bit of leftovers
Instructions
- Preheat grill for direct grilling over medium heat. Sprinkle chicken with salt and 1/4 teaspoon pepper. Brush both sides of baguette with olive oil.
- Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally.
- Transfer chicken to cutting board and let stand 5 minutes before slicing. Leave grill on.
- Meanwhile, transfer bread to grill and cook 1 to 2 minutes or until lightly toasted on both sides, turning occasionally.
- Spread toasts with ricotta. Divide 1/2 cup strawberries over toasts. Drizzle with honey and sprinkle with remaining 1/4 teaspoon pepper.
- Arrange arugula on large platter. Arrange blueberries, pecans, goat cheese, sliced chicken and remaining 1/2 cup strawberries over arugula. Serve with Raspberry Vinaigrette and ricotta toasts.
Calories: 645kcal, Carbohydrates: 40g, Protein: 38g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.01g, Cholesterol: 101mg, Sodium: 942mg, Potassium: 664mg, Fiber: 4g, Sugar: 21g, Vitamin A: 505IU, Vitamin C: 26mg, Calcium: 165mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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