SANDRA’S CRAZY-DELICIOUS GRILLED CHICKEN CRANBERRY SALAD

This recipe was derived from

ingredients I had on-hand today,

and I must say, “This is one impeccable salad!”

Servings: (4)

Prep: 10 Mins.

Grill: 5 Mins. (In batches)

INGREDIENTS

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

Salad:

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

METHOD

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!

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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.