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Grilled Chicken with Salad

Enjoy this healthy and flavorful Grilled Chicken with Salad recipe. This mouthwatering dish combines juicy grilled chicken with a refreshing salad packed with vibrant flavors.

In a bowl, whisk together the separated egg whites until soft peaks form. Gradually incorporate the brown sugar and ground cinnamon, whisking until stiff peaks form. Gently fold in the chopped almonds, ensuring they are evenly coated with the sweet and aromatic mixture. Spread the nut mixture onto a parchment-lined baking sheet and bake it in a preheated oven at 375°F for 20 minutes.

Meanwhile, prepare the grilled chicken and the salad. Preheat your grill and give it a quick spray of canola cooking spray to prevent sticking. In a small bowl, pour 1 cup of the garlic vinaigrette. Season the butterflied chicken breasts with sea salt and crushed red pepper flakes, adding a touch of heat to elevate the flavors. Place the seasoned chicken breasts on the grill and generously baste them with the vinaigrette. Grill the chicken for 6-8 minutes on each side until the internal temperature reaches 165°F, ensuring tender and juicy results.

While the chicken is grilling to perfection, assemble the salad. In a separate bowl, combine the organic spring mix, sliced cucumber, grated carrot, thinly sliced red onion and reduced-fat feta cheese crumbles. Drizzle the vinaigrette over the salad ingredients, tossing gently to ensure everything is well coated with the flavorful dressing. Now, plate four generous servings of the salad and artfully arrange the sliced strawberries on top, adding a burst of vibrant color and natural sweetness.

To complete this recipe, place a perfectly grilled chicken breast on each salad. Sprinkle a generous amount of the candied almonds over the top, adding a delightful crunch and a touch of sweetness to each bite. The combination of tender grilled chicken, crisp salad greens, tangy feta cheese, juicy strawberries and the candied almonds creates a harmonious balance of flavors and textures.

This Grilled Chicken with Salad recipe is perfect for a light and satisfying lunch or a wholesome dinner. It offers a well-rounded meal that satisfies both your taste buds and nutritional needs. It's a dish that effortlessly combines simplicity, flavor and nutrition into one harmonious plate. So, gather your ingredients, fire up the grill and treat yourself to a memorable dining experience with grilled chicken with salad.  

Prep Time:  15 minutes   |    Cook Time:  28 minutes   |    Total Time:  43 minutes   |    Yields:  4

Ingredients:

Candied Almonds:

  • 2 large  Goldhen  Eggs, separated
  • 1/4 cup  Baker's Corner  Brown Sugar  
  • 2 teaspoons  Stonemill  Ground Cinnamon
  • 6 ounces  Southern Grove  Whole Almonds, chopped

Salad:

  • Carlini  Canola Cooking Spray
  • 12 ounces  Specially Selected  Gourmet Garlic Vinaigrette, divided              
  • 4 Kirkwood Chicken Breasts
  • 2 teaspoons ground  Stonemill  Sea Salt Grinder
  • 1/2 teaspoon  Stonemill  Crushed Red Pepper  
  • 5 ounces  Simply Nature  Organic Spring Mix        
  • 1 cucumber, sliced
  • 1 carrot, peeled and grated
  • 1/2 red onion, thinly sliced              
  • 4 ounces  Emporium Selection  Reduced Fat Feta Cheese Crumbles            
  • 6 ounces strawberries, hulled and sliced

Directions:

  1. Preheat oven to 375°.
  2. For the almonds, in a bowl, whisk egg whites until soft peaks form. Gradually whisk in powdered sugar and cinnamon, until stiff peaks form. Gently fold almonds into egg white mixture. Spread nut mixture onto a parchment-lined baking sheet. Bake for 20 minutes and ensure to stir halfway.
  3. Prepare grill with cooking spray and heat to medium-high. Pour 1 cup of vinaigrette into a small bowl. Season chicken breasts with salt and red pepper flakes. Place onto grill. Using vinaigrette, baste chicken frequently on each side. Grill chicken for 6-8 minutes on each side or until internal temperature reaches 165°.
  4. In a small bowl, toss spring mix, cucumber, grated carrot, onion, and feta cheese with remaining vinaigrette. Plate four salads. Arrange strawberries on each salad and top each with a chicken breast. Sprinkle with a generous amount of candied almonds.      

Tip: As a time saver, almonds can be prepared ahead of time and stored in an airtight container for up to 1-2 weeks.

Recipe Courtesy of  ALDI Test Kitchen