Grilled Chicken & Kumquat Spring Salad
Serves | 4-5 |
Prep time | 15 minutes |
Cook time | 15 minutes |
Total time | 30 minutes |
Allergy | Tree Nuts |
Dietary | Gluten-free |
Meal type | Lunch, Main Dish, Salad, Side Dish |
Misc | Serve Cold |
This Grilled Chicken & Kumquat Spring Salad may rank as my all-time favorite salad. The lite champagne citrus vinaigrette is a perfect compliment.
Ingredients
Salad
- 5 cups Spring Salad Mix
- 3 Small Scallions (chopped)
- 6 Kumquats (thinly sliced)
- 1/2 Pear (diced)
- 1/3 cup Slivered Almonds (lightly toasted)
- 1 Large Chicken Breast (chopped into bite-size & grilled)
Dressing
- 1/2 cup Grape Seed Oil (or other lite oil (safflower, lite olive oil, etc))
- 2 tablespoons Rice Vinegar
- 2 tablespoons Orange Muscat Champagne Vinegar (Trader Joe's brand)
- 1 tablespoon Pure Maple Syrup
- 1/4 Fresh Lime (juice squeezed)
- pinch Sea Salt
- dash Black Pepper
Note
If needed, exchange 1 tbsp rice vinegar and 1 tbsp freshly squeezed orange juice for Trader Joe's Orange Muscat Champagne Vinegar
Directions
Salad | |
Step 1 | |
Chop chicken breast into bite-size pieces and grill until golden brown (approx. 15 min). Remove from stove and allow to cool completely. | |
Step 2 | |
Rinse spring mix lettuce leaves and lightly dab with paper towel to remove excess water. Set aside. | |
Step 3 | |
Chop scallions and half pear. Thinly slice kumquats, leaving the rind intact. Set aside. | |
Step 4 | |
Toast slivered almonds either under a broiler or in a saute pan until slightly golden. | |
Dressing | |
Step 5 | |
Pour oil into a blender. Add rice vinegar, orange muscat champagne vinegar, maple syrup, squeeze of lime, salt and pepper. | |
Step 6 | |
Mix on low until well blended. | |
Step 7 | |
Place all salad ingredients into a large bowl, add dressing and gently toss. |