Servings: 4 servings
Ingredients
For the Chicken
- 2-3 boneless skinless chicken breasts (about 1.5-2 lbs.)
- 2-3 Tbsp. olive oil
- Salt and pepper to taste
- 2-3 Tbsp. 80 Acres Farms CREAMY BALSAMIC dressing for basting
For the Salad
- 2 - 4 oz. 80 Acres Farms QUEEN CITY
- 4 strips of bacon crispy and chopped
- ½ cup fresh strawberries sliced
- ½ cup fresh blackberries
- ½ cup yellow cherry tomatoes halved
- 2 Persian cucumbers or 1 English cucumber sliced
- ½ medium shallot peeled and sliced
- ½ cup feta cheese crumbled
- ¼ cup pecans toasted
- 80 Acres Farms CREAMY BALSAMIC dressing
Instructions
- Cook the bacon in a large skillet over medium heat until it is crispy, about 6-8 minutes. Transfer to paper towels and chop when cool. Toast pecans in a dry skillet for 2-3 minutes until fragrant. Set both aside.
- Preheat grill to medium heat (about 375°F). If the chicken breasts are thick, gently pound to even 1/2-inch thickness using a meat mallet. Drizzle chicken with olive oil and season generously with salt and pepper on both sides. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F, During the last 2-3 minutes of cooking, baste with 2-3 tablespoons of balsamic dressing. Remove from the grill and let rest for 5 minutes before slicing.
- Place QUEEN CITY in a large serving bowl or divide among individual plates. Arrange strawberries, blackberries, tomatoes, cucumbers, and shallots over the greens. Top with crumbled feta, chopped bacon, and toasted pecans. Slice the rested chicken and arrange it on top of the salad.
- Drizzle with CREAMY BALSAMIC dressing and enjoy.
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