Grilled Chicken Salad with Spicy Citrus Dressing

I’m not typically an impulse buyer at the grocery store. I have my weekly menu planning down to an art and do a great job sticking to my shopping list...until I show up at Trader Joe’s. They do too good of a job of creating new, reasonably priced items that pique my interest and before you know it, I’m buying things that weren’t on my list. This is how I ended up bringing home a bottle of Trader Joe’s Yuzu Hot Sauce, which touts itself as “simultaneously spicy and citrusy fragrant.”

For someone who can tolerate a mild-to-moderate level of spice, this sauce has plenty of kick for my liking. Using it in the salad dressing (that also doubles as a marinade) for this colorful salad is a great way to enjoy a little heat along with lots of other fresh flavors.

Grilled Chicken Salads with Spicy Citrus Dressing
Serves 4 

For the salad dressing: 
2 tablespoons Trader Joe’s Yuzu Hot Sauce
½ cup fresh orange juice (from 1 large orange)
Juice of 1 lime
1 tablespoon honey or agave syrup
1 teaspoon cumin
1/3 cup olive oil, plus extra for grilling
1 tablespoon minced garlic
1/2 cup chopped cilantro
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste

Combine all ingredients in a blender until smooth. Season with salt and pepper.

For the salad: 
1 ½ pounds boneless, skinless chicken breasts
¼ head green cabbage, shredded
¼ head red cabbage, shredded
2 carrots, grated or sliced into ribbons
1 red bell pepper, sliced thin
4 green onions, sliced
2 avocados, sliced

Combine ½ cup of the dressing with chicken breasts in a bowl or resealable plastic bag. Let chicken marinate in the fridge for 30-60 minutes. Refrigerate remaining salad dressing.

Once chicken has marinated, preheat the grill at medium-high heat. When you’re ready to grill, first oil the grill by oiling a folded paper towel, holding it with tongs and rubbing it over the rack. Use a fork or tongs to remove chicken from marinade and place chicken on the grill. Grill the chicken, flipping once, until cooked through, about 10-12 minutes. Transfer chicken to a platter or cutting board and let it sit for a few minutes before slicing.

Divide chicken and vegetables among four plates and top with remaining salad dressing.

Grilled Chicken and Nectarine Salad with Basil Vinaigrette

I don’t know about you, but I’m not ready to sign off on summer yet. Yes, the fast-approaching fall is going to be great, but nothing beats some backyard barbecuing on a warm summer day. If you feel like getting your grill on over the Labor Day weekend, bust out some chicken breasts and give this fresh, delicious salad a try.

Grilled Chicken and Nectarine Salad with Basil Vinaigrette 
1 cup fresh basil leaves
¼ cup apple cider vinegar
1 tablespoon honey or agave nectar
½ cup olive oil, plus extra for grilling
1 cup water
1 cup couscous
4 boneless, skinless chicken breasts
1 small shallot, thinly sliced
4 ounces crumbled feta
4 nectarines, cut into wedges
4 cups baby spinach
Salt and pepper

Make the dressing by blending the first four ingredients. Set aside.

Bring water to boil in a pan. Stir in couscous, remove from heat, cover and let sit for five minutes. Fluff couscous with a fork and let it cool to room temperature.

Preheat the grill at medium-high heat. Brush the chicken with a little bit of olive oil and season with salt and pepper. Grill the chicken, flipping once, until cooked through, about 10-12 minutes. Transfer chicken to a platter and let it sit for a few minute before slicing.

In a large bowl, combine couscous, chicken, shallot, feta, nectarines and baby spinach. Add dressing to bowl and stir gently to mix. Season with salt and pepper.