"August Chicken Salad" .. Hot, mid-summer evenings often call for a light dinner entree. In this recipe idea, it's a calling that you'll swear doesn't come around soon enough.
Grill or pan sear Chicken Breasts after a "quick" marinade of Mayonnaise, Rice Wine Vinegar, Dijon Mustard, Honey, Ground Pepper and Sesame Oil (make enough to use separately as a "vinaigrette" for salad).
I like to make this salad using Spinach, Romaine as well as Green and Red Butter Lettuces. Add "Granny Smith" apples that have been tossed in pineapple juice to keep them fresh and vibrant.
Sprinkle a good portion of toasted Walnuts, Almonds and Sunflower Seeds as well as a few dried Cranberries. Add the cooled chicken and drizzle with fresh vinaigrette. That's it!
This is one of my favorite "light" summer salads and I know it will soon be yours as well!
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