Friday, 11 January 2008

Chicken Summer Salad

1 pound chicken thighs,
   trimmed
1/2 cup prepared pesto
1 can of niblets corn
1/3 cup raw sunflower
   seeds
1 tablespoon sugar
1 head green leaf lettuce,
   washed and torn
1 cup sliced fresh peaches
1 cup fresh raspberries
1/2 cup shredded sharp
   white cheddar cheese
Balsamic Vinaigrette Dressing


  • In a large zip baggie, combine the chicken and the pesto.  Refrigerate for several hours.  Remove the chicken from the zip bag and grill over medium heat until done. Place in container* and refrigerate until ready to eat the salad the next day. 
  • Spray a cookie sheet with Pam and spread drained niblets over the pan.  Cook for 15 - 20 minutes until some niblets browned.
  • Remove niblets from pan, place in same container* as chicken, and respray with Pam if necessary. Spread sunflower seeds over pan and sprinkle 1 tablespoon of sugar over sunflower seeds.  Cook for 15 - 20 minutes. Place in same container* as cooked niblets/chicken and into the fridge overnight.
  • When ready to eat salad next day, tear lettuce onto serving plate(s).  
  • Spread chicken, corn & sunflower seeds over the salad(s). 
  • Add sliced peaches, raspberries and cheese.  
  • Drizzle the balsamic vinaigrette dressing on top.
  • Serve immediately.