Ingredients

Balsamic Vinaigrette:

  • 2 tablespoons minced shallots
  • 1 ½ teaspoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • Salt and freshly ground pepper, to taste

Chicken Marinade:

  • 1 pound chicken breast
  • 3 cloves garlic, minced
  • 6 large basil leaves, julienned
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil

Salad:

  • 1 pound spring greens, washed and spun
  • 6 ounces blackberries
  • 2 pints Carlsbad strawberries, stemmed and sliced
  • 4 ounces almonds
  • 8 ounces goat cheese, crumbled

Directions

Vinaigrette:

  1. Whisk shallots, balsamic vinegar, dijon, and salt and pepper to blend.
  2. Slowly drizzle in olive oil and adjust seasoning to taste.

Chicken Marinade:

  1. Combine marinade ingredients and marinate overnight, if desired.
  2. Grill chicken until cooked through, approximately 10 minutes depending on the size of the chicken breast.
  3. Slice the chicken breast.

Salad:

  1. Toss spring greens, blackberries, almonds, and goat cheese together, adding just enough vinaigrette to coat the lettuce.
  2. Garnish with chicken and sliced strawberries. Bon appetit!

Makes: Four entree-sized salads | Total Time: 30 minutes and overnight marination


recipe_dianeAbout the Chef

Name of Chef: Diane Allen-Baines
Family Members: Husband ­­­– Rex; Daughter – Sarah
Pets: Dogs – Sasha and Patches
Community: Carlsbad Village
Hobbies/Interests: Travel, gardening, working out, wine tasting
About the Recipe: I take advantage of delicious seasonal produce available right here in Carlsbad to make this seasonal entree salad. The sweetness of the strawberries appeals to palates of the young and old alike.
About the Chef: I grew up on a farm in Illinois. My love of food inspired me to head to New York and attend the Culinary Institute of America. Since graduating in 1979 I have traveled around and cooked in restaurants and hotels around this country and in New Zealand where I met my husband. Since 1991 I have been the Executive Chef at The Farms Golf Club in Rancho Santa Fe. After 36 years my passion and love for cooking still exist! You can taste it in my salad – bon appetit!

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