summertime chick'n salad

summertime chick’n salad

yield: serves 4

summertime chick’n salad

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for the salad

  • 4 pieces chick'n scallopini, cut into 1" strips
  • 1-2 cups blueberries
  • 1/2 red onion, finely chopped
  • 1 cup toasted pecans
  • 1romaine head
  • 1/2 cupfeta cheese (or vegan option)
  • to tastesalt and pepper

for Dijon vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp white wine vinegar
  • 2 tsp agave
  • 1 tspDijon mustard
  • pinchsalt and pepper

summertime chick’n salad


For the salad:
Prepare medium high heat nonstick pan with 1 tsp of vegetable oil. Sauté scallopini strips in a non-stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 full scallopini pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute.

For the Dijon vinaigrette:
While the chicken is cooling down, prepare the dressing. In a small bowl whisk together white wine vinegar, agave, dijon, then add olive oil in a slow stream, whisking for a minute or two.

Toss the chick’n scallopini into a large bowl with the lettuce, blueberries, pecans, red onion, feta cheese, and vinaigrette.