| Salad | |
| 2 | Tyson® Boneless Skinless Chicken Breasts |
| Weber® Kick’n Chicken or Weber® Roasted Garlic & Herb Seasoning to taste | |
| ½ head | iceberg lettuce, chopped |
| 1 bunch | kale, chopped |
| 3 cups | spinach, washed |
| 1-2 | heads broccoli |
| 1 | carrot, shredded or julienned |
| 4 | radishes, chopped |
| 2 | tomatoes, seeded and julienned |
| 1 | yellow bell pepper, sliced or chopped |
| Balsamic Vinaigrette Dressing | |
| 4 | thyme sprigs, stripped |
| 1 tablespoon | spice brown mustard |
| 1 teaspoon | chili garlic sauce |
| Pinch | Tone’s® Salt & Pepper |
| ½ cup | balsamic vinegar |
| ½ cup | oil |
For the salad, heat up grill; one side should be as hot as it can get and the other on medium-high heat. Season Tyson® Boneless Skinless Chicken Breasts generously with either Weber® Kickin Chicken or Weber® Roasted Garlic & Herb Seasonings.
Place chicken breasts on the hottest part of the grill and cook 1-2 minutes per side, until chicken has browned; then move them to cooler side and close the grill lid for about 20 minutes. After 20 minutes, let chicken breasts rest for about 5 minutes and slice into half-inch strips to place on top of salad.
While chicken breasts are grilling, prepare salad by combining all vegetables into a medium to large bowl. Prepare serving size of salad on plate and add sliced chicken breasts on top. Serve with Balsamic Vinaigrette dressing.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
For the dressing, in a small bowl, combine all of the ingredients but the oil. Begin whisking and slowly add in the oil until dressing reaches desired thickness. Add Tone’s® Salt and Pepper as needed and serve with salad.