Winter Spa Salad with Lemon Chicken
Recipe for the week of January 20-24, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
4servings 25minutes
Cook Time
30minutes
Servings Prep Time
4servings 25minutes
Cook Time
30minutes
Ingredients
For the Salad
  • 2cups Spinachchiffonade
  • 2cups kalechiffonade
  • 1 celery stalkdiced
  • 1tablespoon dried cranberries
  • 1 Cucumberpeeled and sliced
  • 1/2bunch fresh Italian flat leaf parsleychopped
  • 2 roma tomatoeschopped
  • 1(14-ounce) can chickpeasrinsed and drained
  • 2 orangespeeled and sliced
For the Dressing
  • 1/4 shallotpeeled and minced
  • 1/2bunch fresh mintminced
  • 3tablespoons mayo
  • 2tablespoons apple cider vinegar
  • 2teaspoons Dijon Mustard
  • 2teaspoons brown sugar
  • 1/4teaspoon Salt
  • 1/4teaspoon black pepper
For the Chicken
  • 2 chicken breastssliced
  • 1/3cup olive oil
  • 1/2 lemonzested and juiced
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
Instructions
For the Chicken
  1. Whisk marinade ingredients together. Place chicken in the bowl, cover, and refrigerate for 30 minutes.
  2. Heat the oil in a pan. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let stand for a few minutes to cool before cutting.
For the Dressing
  1. Whisk the dressing ingredients together.
For the Salad
  1. Toss all the salad ingredients, including chicken, together with the dressing!