Bridal Shower Power Salad

Before my wedding, family friends threw me the most beautiful bridal shower at Big Canyon Country Club. My dear friends left no detail untouched. The wine, the flowers, the place cards, the invitations, and the food was all perfect. Since Chad and I had a long distance relationship for two years before we were married, my friends worked with the chef to create a custom salad named "The Chase." As a party favor, each menu had the recipe of the salad printed on the back. How cute is that?

We re-made this delish salad for Easter and I was reminded how "The Chase" salad is not only sentimental, but is oh so very yummy! I'm pleased to share the recipe. Hope you like it as much as I do!

Chicken Marinade:

7oz Chicken Breasts (Skin - On)

1/2 cup Olive Oil

1/4 cup Lemon Juice

1/2 Shallot

2 Clove Garlic

Fresh Parsley to taste

Sald & Pepper to taste

Roughly chop the shallot, garlic and parsley and combine with olive oil and lemon juice. Place in "ziploc" bag and refrigerate with chicken for at least two hours. Pre-heat grill to medium high heat. Add chicken skin side down and turn heat to medium. Allow to slowly cook on the grill. Do not turn until the chicken naturally separates itself from the grill, roughly 6 minutes. Turn to the other side and cook until the internal temperature reaches 162 degrees. Remove chicken from grill and place on a plate. Allow to cool for at least 5 minutes before adding to the salad. 

Apple Cinnamon Dressing:

2 teaspoon dijon mustard

1 pinch Cinnamon

1/4 cup Apple Balsamic Vinegar

1/2 cup Olive Oil

Add all the ingredients to a bowl and whisk together. Adjust seasoning yo your taste. The dressing can be done up to 4 days ahead

Assembly:

1 Package Hydro Butter Leaf Lettuce

4-6 Strawberries each

1/2 cup Blueberries

1/2 cup Mandarin Orange Segments

1/2 Cup toasted Pecans

Add the lettuce and half of the ingredients into a bowl with the dressing and toss the salad. Add more dressing if needed. Arrange nicely on a chilled plate. Add the sliced chicken breast to the plate. Garnish the salad with the rest of the ingredients not tossed with the lettuce. Enjoy!

For Easter we actually roasted a Turkey and served both the salad and Turkey family style. It was a hit!