Grilled Chicken Sandwich with Apple, Pecan and Bacon Vinaigrette

Grilled Chicken sandwich with Apple, Pecan, and Bacon Vinaigrette

-Bradford Valley Farms Chicken Breast
-1 tbsp of Fennel & Fire Organic Lemon Thyme
-Garlic powder, salt, and pepper to taste
-White River Creamery Fresh Mozzarella Cheese
-BMB Creations Classic Sourdough

Greens Salad:
-Berkeley Farm Microgreens mix
-Half an Apple, washed and diced
-2-4 slices Bacon , cooked and crumbled
-1/2 cup chopped Flynn Farms pecans

Balsamic Dressing:
-2 cloves garlic, minced
-1 Tablespoon dijon mustard
-1 Tablespoon balsamic vinegar
-Splash of Worcestershire sauce
-Splash of lemon juice
-Drizzle of local honey
-1/2 cup olive oil
-salt and freshly ground black pepper, to taste

Preheat the grill to medium-high. Add chicken and grill until cooked through, 6 minutes per side.

Add mozzarella cheese to the chicken and let it melt.
Toss microgreens, apples, bacon, and pecans in a bowl.
Whisk dressing ingredients together and pour over salad. Toss again.
Assemble the sandwich and enjoy!


*Recipe and photos by Sheila Espinosa Martin

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