Spring Mix with Fresh Fruit and Grilled Chicken

A cool, refreshing and healthy summer salad perfect on a hot day for lunch or as a light dinner and a great way to use up left over grilled chicken.

Grilled Chicken with Fresh Fruit Salad

Spring Mix with Fresh Fruit and Grilled Chicken

(makes 4 servings)

1- 5 ounce package Half and Half salad mix, which is 1/2 Spring Mix and 1/2 Baby Spinach

8 ounces sliced fresh strawberries

1/2 pint fresh blueberries

8 ounce container fresh or canned pineapple chunks, drained

8 ounce can mandarin oranges, drained

2 large grilled boneless, skinless chicken breasts cut into bite size pieces

4 ounces gorgonzola, crumbled or any cheese you prefer in bite size cubes. (White cheddar, mozzarella, jack)

Raspberry Vinaigrette ( I used Ken’s Steakhouse LITE Raspberry Walnut Vinaigrette)

Pecans or Walnuts (optional)

Divide greens among 4 large salad bowls or plates. Evenly distribute the chicken, fruit and cheese over greens and top with desired amount of vinaigrette. Sprinkle with a few nuts for an added crunch. Serve with warm focaccia bread.

 

 

Chicken Piccata

This dish may sound and look intimidating, but it is really quick and easy enough to serve during the week. The chicken is moist and tender; the lemon butter sauce adds amazing flavor. Be sure you use a good drinking wine- never a cooking wine. Fresh lemon juice is a must as well.

Chicken Piccata

Chicken Piccata
adapted from Cuisine at Home Magazine

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

all-purpose flour

2 Tbsp. light olive or grape seed oil

1/3 cup dry white wine
, such as Sauvignon Blanc
1 teaspoon minced garlic

1/2 cup low-sodium chicken broth

2 tablespoons fresh lemon juice

1 teaspoon drained capers

2 tablespoons unsalted butter

fresh lemon slices


Slice chicken breasts in half to form 4 cutlets. Season with salt and pepper, then dredge in flour. 

Add oil to a medium size saucepan over medium-high heat.

Saute cutlets 2-3 minutes per side until lightly browned. 

Remove cutlets; set aside, keep warm.

Add wine to pan to deglaze. Add minced garlic and cook 2 minutes until starting to brown.

Add broth, lemon juice, capers, butter and lemons.  Return cutlets to pan and simmer for 3 minutes. 

Serve with your favorite green vegetable.