Energy-rich, delicious and packed with protein! This is the power chicken salad your menu needs. This recipe makes four servings (costs are figured on a per-serving basis).
Profit Potential
Menu Price:
$12.95
Turkey Cost:
$1.50
Other Ingredients:
$3.17
Total Costs:
$4.67 (36%)
Gross Profit:
$8.28
Ingredients
CHICKEN
2 lbs.
Boneless skinless chicken breast fillets
MARINADE
1 tsp.
Chopped fresh garlic
2 tsp.
Honey
1 tsp.
Dijon mustard
1/3 cup
1 tsp.
Kosher salt
1 tsp.
Black pepper
1/3 cup
Olive oil
1/2 tsp.
Pepper
SALAD
4 oz.
Romaine hearts, chopped
4 oz.
Fresh baby spinach
1 pint
Cherry tomatoes, sliced into halves
1/4 cup
Slivered almonds, toasted
1 large
Avocado, thinly sliced
Directions
STEP 1
In a medium bowl whisk together the chopped garlic, honey, mustard, vinegar, salt and pepper. Drizzle in the olive oil and whisk again until combined.
STEP 2
Pour half (about ⅓ cup) of the honey balsamic dressing into a large baking dish or zip-top bag. Add the chicken, stir to coat and refrigerate, covered for 30 minutes. Set aside the remaining dressing for the salad.
STEP 3
Heat an outdoor grill or stovetop grill pan to medium heat. Remove the chicken from the marinade, discarding the marinade.
STEP 4
Preheat grill to med-high heat. Add chicken to grill and cook approximately 10-12 minutes per side until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from grill, let rest for 5 minutes, and then slice into thin strips. Cover and set aside.
STEP 5
Toss the romaine and spinach with the remaining ⅓ cup dressing. Divide evenly between 4 plates and top with sliced avocado, halved cherry tomatoes, sliced grilled chicken, and toasted slivered almonds. Serve immediately.