We’ve finally hit somewhat of a “cold front” with temperatures in the low 90′s (which is totally amazing compared to the scorching triple digits we had last week). When it’s this hot, it’s hard to get myself to actually cook around a hot stove and I find myself veering toward more salads and other cold dishes.
I’ve been making salads topped with grilled chicken for a while, but it wasn’t until I found this recipe at The Art of Doing Stuff that made me really enjoy this meal. Add my sister’s fabulous chicken marinade and it makes this dish worthy of a proper title complete with a blog post.
Grilled Chicken Salad with Goat Cheese and Roasted Red Peppers
Chicken and Marinade:
- Chicken Breasts
- Orange Juice
- Teriyaki Sauce
- Fresh Grated Ginger Root (or ground if you don’t have any ginger root on hand)
- Salad Greens – (I usually use spinach and romaine, but any sort of leafy salad green would work)
- Roasted Red Peppers, sliced (they come in a jar in the Italian food section)
- Goat Cheese
- 3 parts Olive OIl
- 1 part Balsamic Vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
- honey to taste
Place chicken breasts in a bowl and cover with orange juice and teriyaki sauce. I don’t have real measurements for this — or, frankly, any of this recipe — but maybe 4 parts orange juice to 1 part teriyaki, more teriyaki if you want a stronger flavor. Add some grated ginger “until it smells good” (to quote my sis). Cover and put in fridge for half hour to a few hours.
When you’re ready, grill Chicken on a grill or a skillet until cooked through.
The dressing is pretty simple, just mix all those ingredients together. Be generous with the honey, it’s really good in this salad.
Mix up the salad and top with goat cheese and red peppers. Add chicken and put on dressing. Enjoy!