I was inspired by a recent Wendy's lunch. I really wanted to try to replicate their Berry Almond Chicken Salad... but I needed some ingredients. I headed over to my favourite organic grocery store Nourish Market in the Lynn Valley Village www.nourishmarket.ca where I was greeted by Jeff and Adrienne (the bestest grocers ever!) Jeff shared his favourite salad, which, oddly enough, kinda sounded like the one I had at Wendy's. He recommended some of his favourite ingredients and I was set!
Coconut Grilled Chicken
2 chicken breasts
1/2 Tablespoon Extra Virgin Coconut Oil (Artisana Raw Organic Extra Virgin Coconut Oil)
Sea Salt to taste
Cayenne to taste
Salad (Quantities to taste)
Mixed Mâche Greens (Mâche, Frisse, Radicchio)
Sliced Ripe Mango
Maple Mixed Nuts (Prana Go Nuts Maple Mixed Nuts)
Cherry Balsamic Vinaigrette (Little Creek Cherry Balsamic Dressing)
Coconut Grilled Chicken Chicken (See Above)
Take your goat cheese, usually in a small cylindric shape, and throw it in your freezer. TRUST ME!
In your frying pan, over med-high heat, add your coconut oil and let it melt. Meanwhile, rinse and pat your chicken dry. lightly dust your chicken with sea salt and cayenne. Add to your hot pan until the bottom of your chickens have a nice golden colour. Flip and reduce the heat to medium. Put a lid over the chicken. (WARNING-You kitchen and the rest of your house will smell like warm sinful coconut forget your scented candles! Cook with this stuff!) Once it's done, let it rest on a cutting board and cut up into bite sized pieces.
While that's cooking, you can slice your strawberries and mangos and wash and prep the blueberries and raspberries. Get it all ready to rock in small bowls so you can assemble quickly. The chicken should be done by now.
Time to assemble your salad! Layer your greens on a plate. Sprinkle your strawberries, blueberries, raspberries, mango, and a small handful of Maple Mixed Nuts over your salad. Add the chicken (once somewhat cooled) and drizzle lightly with your dressing. You won't need a lot of dressing since there's so much flavour bursting all over this salad!
Grab your goat cheese out of your freezer. unwrap a hunk of it, or peel back the plastic. Using your micro-plane, lightly dust the top of your salad with your goat cheese. Since it's almost frozen, it's way easier to shave on the micro-plane and this way you don't get too much goat cheese, just enough! It will add an extra level of salty decadence against all your juicy fruit!
I used some amazing products that I bought at Nourish Market today. Chances are, you may not have access to this stuff. Get creative! Use any nut mix, hemp hearts, flax seeds, or toasted oats in place of the Prana Go Nuts (but if you can get it, it's so worth it!) You can use EVOO, or Canola in place of Coconut, but remember all the health benefits of coconut oil and when was the last time your EVOO permeate your house is delicious smells? You can avoid dressing if you like, or make your own. Just remember you don't need much. The salad tastes damn good without too! Vegetarian? Omit the Chicken, add more nuts for protein. Vegan, skip the cheese too! You can't go wrong with this salad!