Posted on January 27, 2013 by Anne Milneck | 0 comments
This is a great twist on grilled chicken salad. Our Soprano's Greek Seasoning Blend is hand-blended by the Soprano family in Morganza, Louisiana. It's a combination of Greek flavors including oregano, thyme and basil. It makes for wonderful bread dipping and marinating. Here, we combine it with our Rosemary Olive Oil (my personal favorite) and use it for a salad dressing and marinade.
2 boneless, skinless chicken breasts
4 cups salad greens
2 Tbl Soprano's Greek Seasoning Blend
2 Teaspoons of Red Stick Spice Company Premium Balsamic Vinegar
4 Teaspoons of Orange Juice
pinch of sea salt
1/4 cup crumbled Feta Cheese
Combine Soprano's Greek Seasoning Blend, Balsamic Vinegar, Orange Juice and salt. Slowly drizzle in the Rosemary Olive Oil whisking to combine. Spoon the mixture over two boneless skinless chicken breasts and refrigerate for 30 minutes or up to 12 hours. Reserve the remaining mixture to dress the salad greens.
Heat a nonstick pan over medium-high heat. Sear the chicken breasts on one side until golden brown. Flip and lower heat. Continue cooking about 7-10 minutes until chicken is cooked through--when pierced, the juices should run clear. Set aside to rest for about five minutes. Toss the salad greens in the reserved dressing. Slice the chicken breasts and serve atop salad greens. Enjoy!
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