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HEB Grilled Chicken Salad with Goat Cheese and Texas Honeycomb

A salad recipe to use during the spring and summer

Tags: Heb Backyard Kitchen, Marketplace, HEB Recipes

Grilled Chicken Salad with Goat Cheese and Texas Honeycomb

 

Prep Time: 20 min.     Cook Time: 15 min.

 

 

Ingredients:

  • 1 lb H-E-B Local Farms Thin Sliced Chicken Breast
  • 1 tsp Behrnes' Chipotle Pepper Salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 bag of H-E-B Organics Hearts of Romaine
  • 1 cup(s) fresh radishes, sliced thinly
  • 1 cup(s) Granny Smith apple, diced
  • 1 medium English cucumber, sliced thinly
  • 1/3 cup(s) roasted marcona almonds
  • 1/2 cup(s) goat cheese, crumbled
  • 1 Texas Honeycomb, chopped or crumbled
  • 1/4 cup(s) fresh lemon juice
  • 1/2 cup(s) extra virgin olive oil
  • 1 tsp fresh garlic, minced
  • 1 tsp fresh oregano, chopped finely

 

Instructions:

  • Preheat grill to medium high or 350ºF to 400ºF.
  • Season chicken with chipotle salt, pepper, and garlic powder. Grill until chicken reaches an internal temperature of 165ºF. Chill 30 minutes before making salad.
  • In a large bowl combine romaine leaves with sliced radishes, apples, cucumbers, and almonds.
  • Slice up cooled chicken and add it along with goat cheese, and chopped honeycomb.
  • Make dressing by adding lemon juice, olive oil, garlic and oregano together in a bowl and whisk together with a pinch of salt and pepper. Toss everything together with dressing and season with salt and pepper if necessary.

    •  

    Servings: 7

     

    Nutritionals:

    Serving Weight (g): 250

    Calories: 370

    Fat (g): 22

    Saturated Fat (g): 4

    Cholesterol (mg): 50

    Sodium (mg): 330

    Carbohydrates (g): 22

    Fiber (g): 4

    Sugar (g): 15

    Protein (g): 21

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