Influenced by Southern California’s Orange County, which sees near-perfect grilling weather year-round, this meal is a heartier lettuce-based option for summertime lunches and dinners. Tender marinated chicken, plump blueberries (now in season), romaine, simple homemade croutons, and a light camelina oil orange vinaigrette combine to create a new-classic toss that will please any appetite.
Romaine offers more than just crunch; it’s a provider of folate, a power nutrient for women. To further bump up the superfood quotient in this salad, a handful of shredded raw kale can be added.
2 boneless, skinless organic chicken breasts
1/2 cup (125 mL) plain yogurt
1 Tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt
2 slices sprouted grain bread or gluten-free brown rice bread
1 head romaine, small leaves removed, large leaves shredded
1 cup (250 mL) fresh blueberries
Camelina Oil Orange Vinaigrette
1/4 cup (60 mL) camelina oil or extra-virgin olive oil, plus more for the grill
3 Tbsp (45 mL) freshly squeezed orange juice
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) Dijon mustard
1/2 garlic clove, grated
1/8 tsp (0.5 mL) ground black pepper
Add chicken to large nonreactive bowl. Mix in yogurt, lemon juice, and salt. Cover and marinate in refrigerator for at least 1 hour or up to 1 day.
Preheat grill or grill pan to medium. Lightly brush grill with oil. Grill chicken, leaving marinade intact on flesh, for about 6 minutes per side, or until completely cooked through. Transfer to plate, cover, and rest for 10 minutes. Meanwhile, toast bread on hot grill until crisp; reserve.
In small bowl, whisk all vinaigrette ingredients until emulsified.
Shred chicken and tear bread into bite-sized pieces and add to large serving bowl along with lettuce and blueberries. Toss with vinaigrette. Serve.