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Summer in New Jersey is muggy and unpredictable, but also enjoyable; partly due to the vast availability of fresh, farm-to-table produce available at many roadside farmer’s markets. Recently, I was asked to submit a summer recipe for local Moorestown Living magazine, and I knew immediately I wanted to submit this salad.
Salad in the summer is always a go-to for me because I’m able to take advantage of all the fresh ingredients around and I don’t have to turn on the oven. All I have to do is fire up the grill!
This salad is perfected by fresh goat cheese, aged balsamic vinegar, and basil lime chicken.
INGREDIENTS (for 4 entrée size salads):
- 1 (5 oz.) container arugula
- 2 medium sized ears of corn, kernels cooked and chopped off
- 1 medium cucumber, peeled, sliced and halved
- 2 cups watermelon, diced
- 1 avocado, cubed
- 4 oz. log goat cheese, crumbled
- 1/4 cup roasted sunflower seeds
- 1 lb. chicken breast, sliced thin horizontally
- 2 limes, juiced
- 1/4 cup chopped basil leaves
- Extra virgin olive oil and balsamic vinegar for drizzling
- Coarse sea salt and freshly cracked black pepper for topping
INSTRUCTIONS
- Pre-heat grill and marinate chicken breasts in enough olive oil, lime juice, basil, salt and pepper to coat.
- Arrange 1/4 of the arugula on each dish, topping with 1/4 each of the corn, sliced cucumber, diced watermelon, cubed avocado and sunflower seeds.
- Grill chicken until no longer pink. If sliced thin, about 3-5 minutes per side.
- Top salad with crumbled goat cheese, dress with a drizzle of extra virgin olive oil, and add a generous drizzle of balsamic vinegar.
- To taste, crack black pepper over salad and sprinkle with coarse sea salt.
- Slice chicken into strips and serve warm over salad.
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