I've been on a bit of a salad bowl kick as of late. I've made my Asian slaw version many times over this summer. And, I'm still loving my quinoa salad bowl - made with juicy citrus and a lemon poppy seed vinaigrette - that I shared last year with you. This past week, I recipe tested this Berry "Peachy Keen" Grilled Chicken Salad Bowl much to the delight of my children. (I swear they were ready with forks drawn before I could even shoot the photos for this post since the salad includes grilled chicken, strawberries and peaches - a few of their most favorite things to eat during the summer.)
I really love salads made in this fashion. I like how the ingredients are arranged in rows and/or fanned out in a purposeful manner. I always find that beautifully presented food is simply more appealing. (We eat with our eyes first, right?) Secondly, one can easily double or even triple the ingredients to serve a larger crowd, as needed, when making salad bowls. (Individuals bowls for each person can even be made instead of one large bowl, too.)
Best of all, I find that making up a big salad bowl like this is pretty economical compared to say, grilling a big chicken breast for each person to be served with a couple of sides. Instead, everything is right here - the perfect all-in-one meal during the warm summer months. One or two chicken breasts - once sliced or cubed up - go a long way towards serving several people when combined in a large salad with various other ingredients such as this.
Fresh, colorful, healthful, vibrant and simple to prepare ... I urge you to try a salad bowl such as this one this summer.
Serves 2 -3.
BERRY "PEACHY KEEN" GRILLED CHICKEN SALAD BOWL
1 large boneless and skinless chicken breast
1 teaspoon olive oil
1 tablespoon honey
4 - 5 cups chopped lettuce or salad greens (any variety of your choice)
1/4 red onion, thinly sliced
8 strawberries, washed, hulled and quartered
1 ripe peach, pitted and sliced
1/2 - 1 avocado, peeled, pitted and sliced
2 tablespoons sunflower seeds (salted or unsalted)
Fresh cilantro, for garnish
First, prepare the chicken. Brush breast with olive oil. Season with salt and pepper. Grill on an indoor grill pan set over medium heat - flipping once - until cooked through and juices run clear. (Internal temperature should be 165 degrees.) Remove from grill pan and immediately brush (or dab) top of chicken with honey. "Tent" chicken using foil to keep it warm until ready to serve on salad.
Meanwhile, place chopped lettuce on a large platter or into a large serving bowl. Arrange strawberries, peaches, onions and avocado as desired atop lettuce. (Squeeze some lime juice over the avocado slices to avoid browning of avocado.) Lastly, thinly slice chicken and fan it out as desired across salad. Garnish salad with cilantro and lime wedges. Serve with balsamic vinaigrette (recipe shown below).
SIMPLE BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
1/4 cup good-quality balsamic vinegar
1 garlic clove, peeled and grated
3/4 cup extra virgin olive oil
Combine the first six ingredients in a mixing bowl using a fork. Drizzle in the oil, whisking with the fork to fully incorporate. Serve over Berry "Peachy Keen" Grilled Chicken Salad Bowl.
Store any leftover vinaigrette in the refrigerator in a glass jar or small bowl with a lid. Allow vinaigrette to come to room temperature prior to serving if utilizing after refrigeration.