Chargrilled Chicken Salad
Featured Sauce: Lion's Mane Pirir Piri
Wine Pairing: Sync Sauvignon Blanc
WHAT YOU'LL NEED:
Ingredients:
- 1lbs Boneless Skinless Chicken Breast
- 6 Cups Romaine Lettuce Coarsely Chopped
- 3/4 Cup Cherry Tomatoes Halved
- 3/4 Cup Corn Kernels Fresh, Thawed From Frozen
- 3/4 Cup Chopped Cucumber
- 1/4 Cup Red Onion Thinly Sliced
- 1/2 Cup Cooked Crumbled Bacon
- 1/2 Cup Blue Cheese Crumbled
- 1 Avocado Peeled, Pitted & Sliced
- 2-4tbsp Lions Mane Piri Piri Hot Sauce
For The Dressing:
- 3tbsp Lemon Juice
- 2tbsp Dijon Mustard
- 3tbsp Red Wine Vinegar
- 2tbsp Granulated Sugar
- 2tbsp Finely Minced Shallet
- 1/2tsp Dried oregano
- 1 1/2tsp Dried Parsley
- 2/3 Cup Olive Oil
- Salt & Pepper
- 2-4tbsp Lions Mane Piri Piri Hot Sauce
Directions For the Dressing:
- Place all the ingredients in a medium bowl and whisk until well combined.
- Pour half the dressing into a container and save for later use.
- Add the chicken breasts to the bowl with the remaining dressing. Marinate for at least one hour or up to 8 hours.
Directions For the Salad:
- Preheat an outdoor grill or indoor grill to medium high heat. Remove the chicken from the marinade and place on the grill.
- Cook for 5-6 minutes per side or until chicken is browned and cook through.
- Let the chicken cool for 5 minutes, then slice.
- Place the lettuce in a large bowl. Drizzle half of the reserved dressing over the lettuce.
- Arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce. Drizzle the rest of the dressing over the top, then serve immediately.
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