Chopped Salad with Shallot Poppy Seed Dressing (“Clean Food” by Terry Walters) with Marinated Chicken
Don’t miss this exciting new recipe at our demo kiosk on Saturday, April 10 between 3:00 and 5:00 pm.!
One of the many great recipes from the book "Clean Food" by Terry Walters is featured; you can sample, take home a recipe and make it yourself. Most ingredients are specially sale-priced this week! Buy the book for more tantalizing recipes! Sign up at the demo kiosk to order your copy.
The chopped salad is comprised of a creative, interesting mix of asparagus, endives, watercress, cherry tomatoes and kalamata olives to name a few. Add the shallot poppy seed dressing to the ingredients, toss and voila! You can serve the salad with an easy, tasty, marinated grilled chicken for a full meal or any other meat or fish of your choosing, as this salad adapts well.
Chopped Salad with Shallot Poppy Seed Dressing (Clean Food) with Marinated Grilled Chicken
“This colorful and cooling salad features a variety of tastes, including fresh asparagus, bitter greens, creamy avocado and salty olives to yield a delightful dish that is always a crowd pleaser. It pairs nicely with grilled chicken or fish.”
8 stalks asparagus
1 tablespoon lemon juice
2 heads endive, chopped
2 bunches watercress, chopped
1 head radicchio, chopped
1 cup halved cherry tomatoes
1 orange bell pepper, chopped
1/2 cup kalamata olives, pitted
3 stalks celery, chopped
1/2 red onion, chopped
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 small shallot, minced
1/2 tsp sea salt
1/4 cup agave nectar
2 tablespoons poppy seeds
1 cup toasted pumpkin seeds
Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash asparagus and cut into 1-inch pieces. Place in bowl. Bring 3 cups water to boil. Pour over asparagus, let sit 1 minute, then drain.
Cut avocado in half and remove pit. Scoop out flesh, cut into chunks and toss with lemon juice to prevent browning.
In a large bowl, combine asparagus, avocado and all remaining salad ingredients. Set aside.
In a separate bowl, combine all dressing ingredients except poppy seeds and whisk by hand or with handheld blender. Stir in poppy seeds.
Pour dressing over salad and toss to combine. Top with toasted pumpkin seeds and serve.
Serves 8 as a side salad
Recipe reprinted with permission from Sterling Publishing Co., Inc., copyright Clean Food 2010 by Terry Walters.
Marinated Grilled Chicken
Boneless skinless chicken breasts (one per serving)
1 bottle Annie’s Naturals Green Garlic Dressing
Place chicken in a gallon resealable bag and pour half of the dressing over the chicken and squeeze as much air out as you can and seal it. Let it sit in the fridge for 30 minutes to an hour. Grill chicken by searing it on high for 1-2 minutes per side then on low heat cook for 10 -15 minutes per side. Pour some dressing in a small bowl and right before taking off the grill, brush each side with generous amounts of the dressing. Serve with side salad and enjoy!