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Summer Salad
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A Composed Summer Salad with Grilled Chicken and a Pixie Tangerine Vinaigrette
Servings: 4
Author: Chef Jamie Gwen
Ingredients
  • 4 cups Sun Harvest Spring Mix
  • 1 cup Melissa's Steamed Lentils
  • 1 cup Melissa's Shelled Edamame
  • 1 cup Melissa's Steamed Garbanzo Beans
  • 1 cup Melissa's Steamed Artichoke Hearts
  • 4 Melissa's Steamed Baby Beets, quartered
  • 8 Melissa's Baby Dutch Yellow Potatoes, cooked and quartered
  • 1 cup Baby Heirloom tomatoes, halved
  • 2 mini cucumbers, thinly sliced
  • 6 radishes, thinly sliced
  • 2 Foster Farms Organic Boneless Skinless Chicken Breasts, seasoned and grilled
Pixie Tangerine Vinaigrette
  • 4 Melissa's Pixie Tangerines
  • 1 tsp Sun Harvest apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp Melissa's Organic Blue Agave Syrup
  • 1/2 cup La Romanella Olive Oil
  • Salt and freshly ground pepper
Instructions

  1. Fill the bottom of a large, shallow salad bowl with arugula leaves

  2. Compose piles of ingredients on top of the arugula to showcase the lentils, edamame, garbanzos, artichoke hearts, beets, potatoes, tomatoes, cucumber and radishes

  3. Slice the grilled chicken breast and lay it atop the salad

For the Pixie Vinaigrette

  1. Squeeze the juice from the tangerines and place it in a mason jar

  2. Add the vinegar, Dijon, agave and olive oil and season with salt and pepper

  3. Screw the top on the jar and shake to combine

  4. Drizzle the dressing over the salad and serve