Grilled Chicken Summer Salad
Marinated chicken tops this fresh salad. The chicken is great on salad, but also delicious with pita bread, over rice or pasta. Adding Scissortail Farms herbs to the salad gives it a great flavor.
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Ingredients
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- 4 OK Foods ‘Tenderbird’ Chicken Breasts
- 1/4 cup Daddy Hinkles Original Marinade (liquid)
- 1 tablespoon Garden Club Apple Cider Vinegar
- 1 tablespoon Daddy Hinkles Original Seasoning
- 12 ounce Scissortail Farms baby spinach
- 1/2 cup Scissortail Farms mint or basil, roughly chopped
- 2 cups Triple S Farms watermelon, cut into small cubes
- 1 cup cucumber, thinly sliced
- 1 cup Dianes Legendary Italian Salad Dressing
- 1 cup feta cheese crumbles
- In a small mixing bowl combine the Daddy Hinkles original wet marinade with the Garden Club vinegar. Trim any fat from chicken breasts and place in a one gallon baggie with marinade solution. Allow at least one hour in the refrigerator, overnight is better.
- Grill the chicken breasts while sprinkling with dry seasoning until cooked through. Allow them to cool completely before assembling salads.
- In a large mixing bowl combine all remaining ingredients and toss gently. Arrange the salads and top with grilled chicken.