This hearty and colorful salad features tender grilled chicken and fresh Red Amaranth Microgreens, tossed with crispy vegetables and a zesty balsamic dressing, making for a protein-packed meal.
Ingredients
- 1 cup UNS Red Amaranth Microgreens
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cucumber, sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tablespoon toasted sunflower seeds (optional)
Method
- Preheat the grill or grill pan to medium-high heat.
- Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until cooked through.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
- Slice the grilled chicken and set aside.
- In a large bowl, combine Red Amaranth Microgreens, cucumber slices, cherry tomatoes, and feta cheese.
- Toss with the balsamic dressing, and top with grilled chicken slices.
- Garnish with toasted sunflower seeds for an added crunch and serve immediately.
