Santa Barbara Salad With Thyme Rosemary Chicken

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Recipe intro

The Santa Barbara salad with thyme rosemary chicken is a refreshing and flavorful dish that combines the vibrant flavors of the California coast with aromatic herbs. This recipe features tender chicken marinated in thyme and rosemary, grilled to perfection and served on a bed of crisp lettuce, juicy tomatoes, and creamy avocado. Topped with a tangy lemon vinaigrette, this salad is a perfect balance of savory and citrusy flavors. Whether you're looking for a light lunch or a satisfying dinner, this Santa Barbara salad is sure to impress.

Keywords: Santa Barbara salad, thyme rosemary chicken, refreshing, flavorful, California coast

santa barbara salad with thyme rosemary chicken recipe details

Santa barbara salad with thyme rosemary chicken recipe, recipe Rating: 4.8
Number of votes:128

This chicken salad will fit well with your high-protein diet…and your schedule. Once you marinate and prep, cooking time is just 10 minutes.
Ready in: 1 hour 35 mins

Ingredients

Serves: 6

• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves, chopped
• 1 tablespoon chopped fresh thyme leaves
• 6 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 (10 ounce) bag baby romaine lettuce
• 1/2 cup toasted walnut pieces
• 1/2 cup thinly sliced dried figs
• 3 nectarines, pitted (2 diced, 1 neatly sliced for garnish)
• 6 ounces Stilton blue cheese, crumbled
• Balsamiic-Grapefruit Vinaigrette:
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons fresh grapefruit juice
• 2 teaspoons minced shallot
• 1 tablespoon finely chopped fresh tarragon leaves
• 2/3 cup olive oil
• Salt and pepper, to taste

Preparation method

Prep: 25 mins | Cook: 10 mins | Extra time: 1 hour, marinating

1. In large bowl, combine 1/4 cup olive oil, rosemary, and thyme. Mix well to create a marinade. Season chicken breasts with salt and pepper and add the chicken to the bowl, coating it with the marinade. Cover and marinate in refrigerator for 1 hour.
2. Preheat grill to medium-high.
3. Take the chicken breasts out of the marinade. Place chicken on grill and cook 4 to 5 minutes per side. Let the cooked chicken cool for a few minutes, then dice.
4. Now the salad: In a large mixing bowl, toss lettuce, walnuts, figs, nectarines, Stilton, and the diced chicken.
5. For the vinaigrette, combine balsamic vinegar, grapefruit juice, shallot, and tarragon. Drizzle with 2/3 cup olive oil, slowly, stirring constantly. Season to taste with salt and pepper.
6. Toss vinaigrette with the lettuce and chicken mixture.
7. Serve.