Yield: 6 Servings
12 oz Chopped Romaine
12 oz Chopped Iceberg lettuce
8 Tb. Crumbled Feta
15 ea. Blackberries
12 ea. Orange Segments
12 ea. Cherry Tomatoes (cut in half
length-wise)
12 ea. Chives, Minced
OAT
CRUMBLE
2 Tb. Oats
1 Tb. Almonds
1 Tb. Brown Sugar
1 Tb. Honey
Salt to Taste
1 Tb. Canola Oil
METHOD
Combine oats, almonds, brown sugar,
honey, salt, and canola oil. Lay parchment paper or wax paper down on sheet
tray. Spread out the mixture on tray and bake at 250° for 1 hour and 15 minutes. Cool once done and break
into small pieces.
CHICKEN
1 tsp. Lemon Pepper
1 tsp. Dried Thyme
1 tsp. Kosher Salt
6 Small Chicken Breasts
5 Tb. Olive Oil
METHOD
MARINADE
Mix the lemon pepper, dry thyme, and
salt together. Season chicken with lemon pepper mixture on both sides. Grill
mark or sear chicken.
IF
GRILLING
Preheat grill on medium to high heat and
right before putting the chicken on, spray with pan spray at a slight angle. When
grilling, you are looking for those dark lines across the breast.
IF
SEARING
Preheat your pan on medium-high heat.
Once heated put 1 tsp of olive oil in the pan and let it sit for a few seconds.
Lay the breast down away from you top or “presentation” side first. It should
start sizzling pretty loud immediately. Let it cook on that side for 30
seconds. Flip the breast and repeat. Both sides should be golden brown. Cook in
oven at 350° for roughly
20-25 minutes or until 165°
internal temp. Once cooked, let it cool. When cooled down, brush with olive oil
and slice diagonally into ½ inch pieces.
DRESSING
½ fl. Oz. Golden Balsamic Vinegar
1 Tb. Water
¼ tsp. Dijon Mustard
½ Tb. Honey
1 Tb. Sugar
1/3 tsp. Kosher Salt
1/3 c. Canola Oil
METHOD
IF USING
A BLENDER
Combine all ingredients into a blender
and blend on high for about 30 seconds. It should become a semi-thicker
consistency. If it’s too thin, add a little bit more oil and blend again on
high. If it’s too thick, add a little bit of water and blend to thin it out.
IF MIXING
BY HAND
Combine all ingredients except the oil.
Give it a good mix. While whisking, slowly add the oil. This will take a
while to get to the right consistency, so you must keep whisking the entire
time to create a proper emulsion between oil and liquids in the dressing.
ORANGE
SEGMENTS
Take oranges and cut off the top and
bottom. Then cut off the rind without taking out chunks of the orange. After
the rind has been removed, take a paring knife and slice between the membranes
of the orange and the meat of the orange. Do that to every orange section and
you should end up with orange wedges with just the meat of the orange.
SALAD
ASSEMBLY
Lettuce, blackberry, orange, tomato,
feta, oat crumble, sliced chicken, chives.
Pair with Golden or Dark Balsamic
dressing or your favorite.
