Before the weather completely surrenders its last vestiges of summer – I’m making as many hearty salads as humanly possible. This one I found years ago in the Toronto Star and it’s a family favourite – quick and easy – and we all like it. Enjoy!
Ingredients:
2-3 skinless boneless chicken breasts
1 T. vegetable oil
1 T. ground cumin + 1 1/2 t. ground cumin
1 1/2 – 2 T. dijon mustard
2 T. freshly squeezed lemon juice
1/2 t. salt
1/4 t. pepper
1/3 c. vegetable or olive oil
2 tomatoes, chopped
1 head of romaine lettuce torn into bite-sized pieces
3 green onions, sliced
1 avocado, peeled, pitted and cut into small chunks
Place chicken breasts in a shallow dish in a single layer. Stir 1 T. each of vegetable oil and cumin together and brush all over chicken. Let sit in the fridge for an hour or overnight.
Meanwhile, in a small bowl, whisk together 1 1/2 T dijon with the lemon juice, 1 1/2 t. cumin, salt and pepper. While whisking, add 1/3 c. of vegetable or olive oil. Taste and add remaining 1/2 T of dijon if you want it tangier. Add the tomatoes and let them sit at room temperature while you are cooking the chicken (for up to half the day).
Place lettuce into a salad bowl, add the sliced green onions (if you are making this meal ahead, then cover and refrigerate for up to one day). Lightly oil your bbq and pre-heat to medium-high. Grill the chicken breasts until golden (about 8 minutes per side).
Remove from grill and thinly slice the chicken into strips (or cut them into bite-sized chunks which is what I do). Add chicken to the salad mixture. Whisk the dijon dressing and tomatoes and toss with the salad. Sprinkle with avocado before serving.
A nice, easy and light summer meal!