White Truffle Grilled Chicken Salad
White Truffle Lemon Dressing Ingredients:
1/8 c. extra virgin olive oil
1/8 c. white truffle olive oil
1 tsp. vinegar
1 tsp. minced garlic
1/4 tsp. salt
1/2 lemon, zested and juiced
1 Tbsp goat cheese
1 Tbsp chopped pecans
10 golden cherry tomatoes
1/4 red onion
1 c. cauliflower
3 chicken breasts
Salt and Pepper
6 oz. arugula and spinach spring mix
I started off by tenderizing the chicken breasts and then seasoning them with salt, cracked pepper and italian seasoning. I placed them on a HOT, pre-heated cast iron grill pan, searing them with the high heat. I reduced the heat to medium and continued to cook them slowly to retain the juices.
I combined the cauliflower and red onion in my food processor.
I gave it a few pulses until it was well chopped and then set those ingredients aside.
I placed the bacon in the food processor and chopped it up,
adding it to the cauliflower/red onion mixture.
With the chicken still sizzling away, I proceeded to cut each golden tomato in half,
seasoning them with a dash of salt and pepper.
Then, I made my dressing by zesting and then squeezing half of a lemon, whisking in the truffle oil, olive oil, vinegar, garlic, salt and greek yogurt to complete the dressing.
I then mixed the pecans and goat cheese, rolling them into balls.
After the chicken was finished cooking, I assembled the salad.
I started with a foundation of arugula and spinach, sprinkled with the cauliflower, bacon and red onion mixture. I scattered the golden tomatoes and goat cheese balls around the outer edge, leaving room for the chicken in the center. I finished it off by drizzling the lemon truffle dressing on top.
A delicious salad from start to finish.