As summer is approaching, I am reminded just how much I hate running my oven and how much I enjoy my grill. I don’t know about you, but during those hot months my appetite isn’t what it normally is, and I like to eat on the lighter side. I have always enjoyed salads but sometimes you need just a bit more. Enter grilled chicken. Grilled chicken is so versatile. You can literally use it for so many recipes. I like to keep a container of grilled chicken in my fridge during the summer just to make mealtime a bit easier on myself, and like I said… you can do so much with it including my go-to summertime salads that my family absolutely loves. They are complete meals but on the lighter side. They’re a healthy alternative to heavier options and they are super easy to whip up. Especially with a plate of grilled chicken in the fridge ready and waiting. Here I am going to share with you my family’s 5 favorite summertime salads that are so delicious I am confident they will become your family’s go-to salads as well.
First, I take a package of boneless, skinless chicken breasts that I have halved, and I add salt and pepper to each side. I don’t want to add any more flavor than that because these chicken breasts are going to be used in several different recipes with several different flavor profiles so just simply seasoned chicken is best. Next, I’m going to grill them over a medium flame until they are cooked through. I think there is something deliciously appealing about those beautiful grill marks on a chicken breast. It’s art on a plate. Once cooked I remove them from the heat and set them aside to cool. Once they have cooled completely, they can be stored in the refrigerator. *Never place your food in the refrigerator until it has cooled completely. The heat will create condensation in your container that will drip all over your food and yourself when you open it. It can also make the contents soggy which is never good, so always wait until whatever it is has completely cooled.
Here are the recipes for 5 amazing summertime salads to have with your grilled chicken. Try one, try them all. You won’t be disappointed, and dinner can be created in just a matter of minutes during the busy summer months. Your family will enjoy a healthy, flavorful, filling alternative to the traditional heavy meat and potatoes dinner. I have created a video on my channel showing how easy these recipes are to make. You can view the video here: https://youtu.be/wPjhXgwYtGo
Strawberry, Pecan & Spinach Salad with a Poppy Seed Dressing
For the Salad:
- 3/4 c. Pecans, Toasted *Never leave them unattended in the oven. They will burn quickly.
- 1/2 Sm. Red Onion, Sliced Thinly
- 10 oz. Baby Spinach
- 1 qt. Strawberries, Hulled and Quartered
- 3/4 c. Feta Cheese *Always use a block feta cheese and crumble it yourself. It will have a much better texture and taste.
For the Dressing
- 1/4 c. Balsamic Vinegar
- 3 Tbsp. Olive Oil
- 1 1/2 tsp. Poppy Seeds
- 1 1/2 Tbsp. Honey
- 1/2 tsp. Dijon Mustard
- 1/2 tsp. Salt
- 1/8 tsp. Pepper
Place pecans on a parchment lined baking sheet and bake at 350 for about 5-8 minutes keeping a close eye on the so they don’t burn. Once toasted, remove from the oven and set aside to cool. Place all salad ingredients in a serving bowl and toss. Next, place all the dressing ingredients in a mason jar and shake vigorously to emulsify. Pour dressing over salad and toss. Sprinkle toasted pecans on the salad and serve with a room temperature, sliced chicken breast on top.
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Pear, Arugula and Goat Chese Salad with a Honey Vinaigrette Dressing
For the Salad:
- 5 oz. Arugula
- 1/3 c. Thinly Sliced Red Onion
- Green or Red pear, ripened and sliced
- 1/3 c. Toasted Walnuts *Never leave them unattended in the oven. They will burn quickly.
- 2 oz. Goat Cheese, Crumbled
- 2 oz. Gorgonzola Cheese, Crumbled
- Fresh Cracked Pepper to Taste
For the Dressing:
- 2 Tbsp. Chopped Shallot
- 1 Garlic Clove, Minced
- 1/4 c. Olive Oil
- 2 Tbsp. Honey
- 2 Tbsp. White Wine Vinegar or Rice Vinegar
- 1 Tbsp. Fresh Lemon Juice
- 1/2 tsp. Fine Sea Salt
Place walnuts on a parchment lined baking sheet and bake at 350* for about 5-8 minutes. Do not leave the nuts unattended as they will burn quite quickly. Once toasted, remove them from the oven and set aside to cool. Place all the salad ingredients in a serving bowl and toss. Place all dressing ingredients in a mason jar and shake vigorously to emulsify. Pour dressing over the salad and thoroughly toss. Serve with a room temperature, sliced chicken breast on top.
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Clementine, Pancetta and Goat Cheese Salad with a Fuji Apple Dressing
For the Salad:
- 5 oz. Spring Mix Salad Greens
- 2 clementines, peeled and separated, veins removed
- 3 oz. Pancetta, diced and fried
- Candied Walnuts
- Cherry tomatoes, Halved
- 3 oz. Goat Chese, Crumbled
For the Dressing:
- 1/2 c. Olive Oil
- 1/4 c. White Balsamic Vinegar
- 2 Tbsp. Honey
- 2 Tbsp. Apple Juice
- 1/2 tsp. Sea Salt
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Ground Ginger
Dice up the prosciutto and fry it in a cast iron pan until crispy. Drain off on paper towels when done and set aside. Combine all salad ingredients in a serving bowl and toss. Add all dressing ingredients in a mason jar and shake vigorously to emulsify. Pour dressing over the salad and thoroughly toss. Serve with a room temperature, sliced chicken breast on top.
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Cucumber, Tomato and Feta Salad with a Greek Dressing
For the Salad:
- 2 English Cucumbers
- Cherry Tomatoes, Halved
- Feta Cheese, Crumbled *Always use a block feta cheese and crumble it yourself. It will have a much better texture and taste.
For the Dressing:
- 1/2 c. Olive Oil
- 6 Tbsp. Red Wine Vinegar
- 2 Tbsp. Crumbled Feta Cheese
- 1 tsp. Garlic Powder
- 1 tsp. Dried Oregano
- 1 tsp. dried Basil
- 3/4 tsp. Kosher Salt
- 3/4 tsp. Black Pepper
- 3/4 tsp. Onion Powder
Take you English cucumbers and run them through a vegetable spiral. Place it in a serving bowl with the halved cherry tomatoes and the feta cheese. Toss to combine. Next place all the dressing ingredients in a mason jar. Use an emulsion blender to emulsify the ingredients. Pour the dressing over the salad and toss thoroughly to combine. Serve with a room temperature, sliced chicken breast on top.
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Caprese Pasta Salad
- 16 oz. Rotini Pasta, Cooked and Drained
- 1 Tbsp. Olive Oil
- 1/4 c. Pesto
- 1/4 c. Olive Oil
- 1/4 c. Balsamic Vinegar
- 8 oz. Mini Mozzarella Balls
- 1 pint Grape Tomatoes, Halved
- Fresh Basil, Julienned
- 1/4 c. Balsamic Glaze
- Fresh Cracked Pepper
Toss cooked, drained pasta with 1 Tbsp. olive oil and sprinkle with salt and pepper. Put pesto, 1/4 c. olive oil and balsamic vinegar in mason jar. Add a dash of salt and pepper and shake to emulsify. Add pasta, tomatoes, mozzarella and basil to the serving dish, reserving a little basil for garnishing. Pour dressing over pasta and toss to thoroughly combine. Add Salt and pepper to taste and toss again. Serve with a room temperature, sliced chicken breast on top. Drizzle the balsamic glaze over the salad and chicken and garnish with the reserved basil
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