Ultimate Summer Salad
This is the perfect salad when you’re craving something fresh, light, and full of flavor, or want a bright, seasonal dish that feels a little more special.
Ingredients
- Spring Mix
- Arugula
- 3-4 strawberries sliced
- 1/4 Red onions or shallots thinly sliced
- 1/2 cup toasted pecans
- 1/4 cup Crumbled Feta
- 1 tbsp Pumpkin seeds optional
For the chicken
- 4 chicken thighs
- 1/4 cup balsamic vinegar
- 1-2 tbsp olive oil
- 1 tbsp stone ground Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp onion powder
- ¼ tsp red pepper flakes
- 1/2 tsp salt + pepper
- 2 cloves garlic grated
- Juice of ½ lemon
- Creamy Balsamic dressing
Instructions
- In a bowl, marinade chicken with olive oil, balsamic vinegar, dijon mustard, italian seasoning, onion powder, red pepper flakes, salt, pepper, grated garlic, and lemon juice. Mix until coated. Allow to marinate for at least 30 minutes.
- While the chicken marinates, in a dry pan over medium heat, toast the pecans until nutty aroma. About 5-7 minutes be sure to stir occasionally so that they don’t burn.
- Sear the chicken in a pan over medium heat for 6–7 minutes per side, until cooked through, golden, and caramelized.
- To assemble, add spring mix and arugula to a large bowl or platter. Top with sliced strawberries, shallots, toasted pecans, balsamic chicken, pumpkin seeds, and crumbled feta.
- Drizzle with your favorite dressing then gently toss or serve as is and enjoy!