Meadow Flower & Grilled Chicken Salad
Inspired by the diverse flora of a vibrant meadow, this hearty salad combines tender grilled chicken with a medley of fresh greens, edible flowers, and a bright citrus-honey vinaigrette. It's a light yet satisfying meal that celebrates the bounty of nature.
Directions
- 1
Pat chicken breasts dry and rub with 1 tablespoon olive oil, salt, and pepper. Grill over medium-high heat for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then slice thinly.
- 2
While chicken cooks, prepare the vinaigrette: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and lemon juice. Season with a pinch of salt and pepper. Taste and adjust seasonings as needed.
- 3
In a large serving bowl, combine mixed greens, cherry tomatoes, and red onion.
- 4
Add the sliced grilled chicken to the salad base.
- 5
If using, sprinkle with crumbled goat cheese and sunflower seeds.
- 6
Pour the prepared vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated.
- 7
Carefully arrange fresh edible flowers on top of the salad as a garnish.
- 8
Serve immediately for a fresh and satisfying meal.