2/3 cup balsamic vinegar

2 tbsp Dijon mustard

2 tbsp honey

2 tsp finely minced garlic

1 1/2 cups olive oil



¼ cup sour cream

1 cup buttermilk

2 cloves garlic, finely minced

2 tbsps finely chopped green onion

1 tbsp fresh lime juice

2 tsps chipotle in adobe, pureed

Salt and pepper to taste


4 boneless skinless chicken breasts, halved

2 red onions, sliced ¼ inch thick

6-8 cups spring salad greens (mesclun mix)

1 cup grape tomatoes

2 avocados, peeled, halved and thinly sliced

1/3 cup toasted pumpkin seeds

½ cup crumbled feta or blue cheese

Olive oil.


Combine marinade ingredients and pour into a shallow baking dish reserving 1 cup. Add chicken breasts, turning to coat and marinate from one hour to overnight.

Combine all dressing ingredients and mix until smooth. Cover and chill until needed. Remove chicken breasts from marinade and grill over medium high heat until brown and cooked through, 5-6 minutes per side approximately. Brush onion slices with olive oil and grill until golden brown and a bit softened, 3-4 minutes per side.  Slice carefully in half.

In a large bowl lightly toss the greens with the Balsamic Vinaigrette and place on a large platter. Slice each chicken breast diagonally into ½ inch slices. Arrange chicken on top of the greens in the center. Arrange the tomatoes, avocado and onion slices around the chicken. Sprinkle the pumpkin seeds and feta cheese over and drizzle with the buttermilk dressing.

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