Enjoy this refreshing Berry Summer Salad Recipe with Curry Chicken that goes perfect on hot days. Learn how to make a delicious white balsamic vinaigrette.
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 18 minutesminutes
Total Time: 38 minutesminutes
Ingredients
For the chicken:
2boneless skinless chicken breasts
1tablespoonsof dry curry powder
1teaspoonof crushed coriander seeds
1teaspoonof ground cumin
3tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
For the Dressing:
1/2small diced shallot
1/2teaspoonof fresh chopped ginger
1teaspoonof grainy mustard
juice of 1 lemon
1/3cupof white balsamic vinegar
2tablespoonsof honey
1/3cupof olive oil
Kosher salt and fresh cracked pepper to taste
For the Salad:
8cupsof arugula lettuce
1thinly sliced fresh peach
1/2cupof raspberries
1/2cupof blackberries
1/2cupof blueberries
1/2cupof quartered strawberries
1/2cupof crumbled goat cheese
fresh chopped thyme for garnish
fresh chopped chives for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
In a bowl whisk together the curry, coriander, cumin, salt, pepper and olive oil until combined. Add the chicken and coat on all sides and cook on a hot grill (450° to 550°) for 6 to 8 minutes on each side or until cooked through out. Once it is cooked remove from the grill and let it rest before slicing.
In a separate large bowl whisk together the shallots, ginger, mustard, lemon, honey, and balsamic vinegar until combined and slowly drizzle in the olive oil while continuing to whisk to make a lemon-ginger and white balsamic vinaigrette. Once combined, season with salt and pepper.
In a large bowl toss together the arugula, sliced peaches, berries, goat cheese, herbs, and salt and pepper until mixed and dress lightly with the lemon balsamic vinaigrette. Slice the chicken and serve on top.