Summer time is hot and standing over the oven does not sound appetizing. Here is a simple summer salad full of light flavors and with just a little chicken to cook it comes together quickly and without overheating the kitchen.
Summer Salad posted
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 4 C Mixed baby greens and spinach
- 1/4 C Grapes halved
- 1/4 C dried cranberries
- 1/4 C pine nuts
- 10 oz chicken
- 1 Tbsp
Fruit vinaigrette
- 1 ripe pear – peeled cored, and chopped
- ½ cup white wine
- 1 clove garlic chopped
- 2 teaspoons Dijon mustard
- ¼ cup white balsamic vinegar
- 1 teaspoon ground black pepper
- ¼ teaspoon sea salt
- ½ cup olive oil
Instructions
Make chicken
-
Cut chicken into smaller pieces and salt and pepper to taste.
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Warm a frying pan, add the oil, and cook the chicken.
Meanwhile make the dressing
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In a food processor or blend the pear, white wine, garlic, mustard, salt, pepper, and vinegar. Once smooth, turn blender to low speed and slowly add oil to emulsify.
Make the Salad
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Combine the salad ingredients and toss together with the pear dressing.
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Serve and Enjoy!
