Pinch of Salt

Changing the way you think about salt.

ROASTED CHICKEN SALAD W/CITRUS VINAIGRETTE

chicken salad with tomatoes and cucumber

This healthy salad is an easy and delicious lunch staple at our house.   Don’t yet the simplicity of the ingredients fool you.  The citrus vinaigrette packs a ton of flavor.

INGREDIENTS

  • Roasted or Grilled Chicken Breast, sliced and cooled
  • 1 bag spring mix or favorite blend of salad mix
  • sliced cucumber
  • sliced red onion
  • roma tomato quartered
  • sliced almonds
  • Avocado cubed

VINAIGRETTE DRESSING

  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon agave syrup
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fleur de sel
  • 3-4 tablespoon extra virgin olive oil
  • 1/2 teaspoon champagne vinegar

In a small bowl, whisk together the lemon zest, lemon juice, agave, mustard, and fleur de sel, whisking until everything are dissolved.  Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended.  Add more oil slowly if desired.  season with black pepper to taste.

DIRECTIONS

Preheat oven to 400 degrees.

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. In a large bowl add salad, onion, cucumber, tomato, avocado, and almonds
  5. Drizzle Citrus vinaigrette over salad and enjoy

 

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