Farmer’s Market Salad with Grilled Chicken

2022 July Recipe Winner Jason Baumgardner shopped the ENTIRE market for this recipe!

Ingredients:

Grilled Chicken

•  1 lb boneless skinless chicken breasts

•  3 Tbsp basil olive oil (Circle A Farms)

•  1/3 cup chopped fresh basil (Circle A Farms)

•  3 cloves garlic, minced (Hatch Farm)

•  2 Tbsp fresh lemon juice

•  2 Tbsp white balsamic vinegar

•  Salt and FRESH ground black pepper

Vinaigrette

•  1/3 cup Basil olive oil (Circle A Farms)

•  3 Tbsp white balsamic vinegar

•  1 Tbsp Fresh Lemon Juice

•  1 Tsp Lemon Zest

•  1 Tbsp Honey (Home Town Honey)

•  1 Tsp Dijon mustard

•  Salt and freshly ground black pepper

Salad

•  1 bag salad mix. (Trefoil Gardens)

•  1 lb peaches, sliced into circles (Pearson Farm)

•  2 ears corn (Rockin’ S Farms)

•  1/2 cup chopped pecans, toasted (in oven or just in a pan) (Pearson Farm)

•  1/2 red onion, sliced thin

•  3 red radishes, thinly slices

•  4 oz Goat cheese, crumbled

Instructions:

For the chicken:

1. In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Rub the basil between your fingers to help release the basil flavors. Place chicken in a resealable bag, pour the marinade all inside and seal the bag while pressing excess air out. Squeeze the bag a couple times to get the marinade to cover everything.

   Transfer to refrigerator and marinate 2 - 5 hours. (The longer the better!)

2. Ummmmmmm, Grill it! Preheat grill to 400 degrees. Place chicken on grates grill 6-8 minutes per side. Leave the cover down on your grill. You will lose heat! Don’t keep constantly flipping or you’ll possibly lose those great grill marks. (USDA Safe internal temperature for chicken is 165 ºF)

3. Once cooked, move it to a cutting board to rest about 10 mins before slicing it up so the juices can stay in the chicken. Slice into strips or cubes. Whatever you want.

4. As the chicken is almost done, lay your peach slices on the grill and flip once to get good grill marks. Only leave them on maybe 30 seconds or 1 min per side. You don’t want them to fall apart from cooking too long.

5. After the chicken is done, grill your corn and a little bit of char on them and then slice the kernels from the cob.

For the vinaigrette:

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.

Assembly:

1. Place greens down first then top with the chicken and all other salad ingredients. Drizzle some of the vinaigrette on top.

2. Devour your food knowing that you are eating healthy and natural all while supporting your local farmer’s market.

Happy Spring and Happy Cooking!