Malibleu Beach Salad with Grilled Chicken

A co-worker introduced me to this salad years ago. We would go to dinner at Semolina’s Restaurant. She would always order the Malibleu Beach Salad with Grilled Chicken. I developed this recipe after our Semolina’s closed. It is delicious with or without chicken. The sweet raisins are great with the blue cheese. And I love the tart tang of the sun-dried tomatoes. This salad has a lot of great texture too; the apples and walnuts add great crunch. It makes a great chopped salad. Just chop everything in similar size pieces.

Malibleu Beach Salad with Grilled Chicken

Serves 2

Ingredients

For the chicken:

1 boneless skinless chicken breast

Salt, to taste

Black pepper, to taste

Red pepper flakes, to taste

Lawry’s Seasoned salt, to taste

Olive oil

For the salad:

1 bag of Spring Mix salad greens

6 sun-dried tomatoes, sliced

1 Granny Smith apple, chopped

1/4 cup Raisins

2 Tbsp walnuts, chopped

1 scallion, sliced

1/4 cup blue cheese, crumbles

Balsamic Vinaigrette (recipe below)

Directions

Preheat grill to medium-high heat (10 min).

Re-hydrate sun-dried tomatoes (if using dry packed).

Season chicken breast with salt, black pepper, red pepper flakes and Lawry’s. Drizzle chicken with olive oil and turn to coat. Grill chicken 4 to 6 minutes a side, until cooked through. Set a side to rest for 10 minutes. Slice chicken into bite size pieces.

Toss the salad greens with some(4 to 6 Tbsp.) balsamic vinaigrette and top with tomatoes, apples, raisins, walnuts, and scallion. Sprinkle with blue cheese and top with sliced chicken.

Balsamic Vinaigrette

Makes approx. 1/2 cup

Ingredients

3 oz olive oil

1 oz Balsamic vinegar

1 tsp Dijon mustard

1 garlic clove, minced (approx. 1/2 tsp)

1 tsp honey

1 tsp parsley, chopped

1 tsp basil, chopped

Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week.



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