Grilled Chicken Salad with the Best Nuts
Ingredients
For the Grilled chicken:
- 2 lbs chicken breast, cut thick (see image) (you don't want slices that are too thin)
- 3 garlic cloves, minced (if not using, skip)
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey (if not using, replace with simple syrup)
- ½ tsp salt
- ¼ tsp pepper
For the dressing:
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
Salad:
- Salad greens of your choice
- 2 Persian cucumbers, diced
- ½ cup sliced almonds
- 3 tbsp simple syrup
Instructions
- Combine all marinade ingredients for the grilled chicken in a resealable bag. To keep the chicken juicy, you want pieces that aren't too thin. I like to buy untrimmed chicken breast and cut it myself (see images).
- Add chicken to the bag and marinate ½ hour to 2 hours.
- Heat a grill pan and drizzle with a bit of oil. Grill 5 minutes or so on each side, until cooked through.
- Meanwhile combine the dressing in a small jar and shake well.
- Prepare the nuts. Preheat oven to 350ºF. Add almonds to a baking sheet and drizzle with simple syrup. Toss to combine. Bake until crispy at the edges (about 8-12 minutes).
- To assemble, place some lettuce leaves and diced cucumbers on each plate. Top with 1 sliced chicken breast per person, top with dressing and finish with a generous handful of nuts.
