This recipe was derived from
ingredients I had on-hand today,
and I must say, “This is one impeccable salad!”
Prep: 10 Mins.
Grill: 5 Mins. (In batches)
Creamy Honey Poppy Seed Dressing: (Yields 1 cup – Prep 5 Mins.)
2 tablespoons champagne vinegar
2 teaspoons poppy seeds
¾ cup mayonnaise
Pinch of fine-grain sea salt
4 boneless, skinless chicken breasts cut crosswise into ½” thick slices
6 cups of a combination of both romaine and iceberg lettuce
½ cup goat cheese crumbles
½ cup dried cranberries (craisins)
1/3 cup toasted pine nuts
Preheat indoor cast iron grill or skillet to medium-high heat.
Whisk all dressing ingredients in a small bowl, and set aside ¼-cup of dressing separately to baste grilled chicken.
|Creamy Fireweed Honey and Poppy Seed Dressing|
Spray hot grill, and cook chicken slices in separate batches so as not to overcrowd, by grilling the first side without disturbing (to form proper grill marks) for 3 minutes while brushing tops of chicken with the ¼-cup of dressing.
Flip chicken pieces over and continue grilling the other side for 2 minutes.
When each batch has finished grilling, remove chicken slices to the plate, and then continue on.
Toss any of the remaining ¼-cup of dressing used to baste the chicken.
When all chicken slices have finished grilling, divide lettuce among 4 plates. Top each serving with grilled chicken slices, goat cheese crumbles, dried cranberries, and toasted pine nuts. Lightly drizzle your desired amount of the reserved ¾-cup of dressing over all four salads, then serve. ~ Enjoy!
Tips: Toast pine nuts in a dry skillet over low heat, just until light golden brown and slightly fragrant. Also, feel free to store any leftover dressing in the refrigerator for up to two weeks.