2 boneless, skinless chicken breasts or 4 boneless chicken thighs
coarse kosher salt and fresh ground pepper
1T. vegetable oil
4 oz. local Bowery crispy leaf lettuce
4 oz. local Bowery baby kale
1/2 cup fresh blueberries
2 peaches, pitted and sliced
1/2 c. sugar snap peas, sliced in half lengthwise
1/4 c. scallions, sliced
2 oz. local Firefly Farms fresh goat cheese, crumbled
Dressing
1T. Dijon mustard
2 t. local Hon’s honey
2T. apple cider vinegar
1/3 c. extra virgin olive oil
1 t. fresh mint, chopped
1/2 t. coarse kosher salt
1/4 t. fresh ground pepper
Season chicken with salt and pepper. Heat grill or grill pan for direct medium-high heat. Brush grates or pan with vegetable oil.
Grill chicken on each side for 5-7 minutes until juices run clear when pierced and is no longer pink inside, about 165ºF. Remove from grill. When cool enouh to handle, slice or shred chicken and set aside.
Meanwhile, in a small bowl, whisk together all ingredients for the dressing and set aside.
In a serving bowl, combine greens, blueberries, peaches, sugar snap peas and scallions. Top with chicken and crumbled goat cheese. Drizzle with half of the dressing.
Serve salad chilled or room temperature with extra dressing on the side.
Mirabelle Brut
Eddie’s Recipe Tip:
