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HEB Grilled Chicken Salad with Goat Cheese and Texas Honeycomb

A salad recipe to use during the spring and summer

Published: April 21, 2016 at 7:49 AM

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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