Preparation
Total Time
Serves
- 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
- 4cups gem lettuce, torn into pieces
- 1cup arugula or baby spinach
- 1avocado, diced
- 10cherry tomatoes, halved
- 4radishes, thinly sliced
- 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
- ¼cup feta cheese, crumbled
- 6tbsp olive oil
- 2tbsp red wine vinegar
- 1.5tbsp basil pesto
- Kosher salt
- Pepper
- Preheat BBQ to 400 F.
- Season chicken with salt and pepper and brush with vegetable oil.
- Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool. Once cool, cut into 1” pieces.
- Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
- On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.
- Top the salad with chicken, radishes, and feta cheese.
- Finish the salad with pesto vinaigrette.
Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.
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