Grilled Chicken Summer Salad


How to Prepare

   Grilled chicken breast (½ lb.)

   Arugula (¼ lb.)

   Spinach (¼ lb.)

   Oranges (2)

   Almonds (1/3 cups – sliced)

   Sea salt

   Freshly ground black pepper



   Balsamic vinegar (5 tbsp.)

   Garlic (1 clove)

   Thyme stems (4)

   Rosemary sprigs (4 – buds)

   Lemon (1)

   Sea salt

   Freshly ground black pepper

   Vito & Joe’s Extra Virgin Olive Oil (1/3 cup)




  1. In a mortar and pestle, grind the garlic, rosemary and thyme leaves (separated from the stem). 
  2. Add in a ½ a teaspoon of salt and a ½ teaspoon of pepper. a. Mix into a paste. 
  3. Squeeze in the juice of the whole lemon. Stir. 
  4. Stir in the balsamic vinegar and Vito & Joe’s Extra Virgin Olive Oil.


  1. Cut the oranges into quarters and peel them. 
  2. Cut them into bite-sized pieces.
  3. Cut the chicken into thin slices across the breast. 
    1. Leave some thin and long to place on top and cut across the rest to make small pieces to mix into the salad. 
  4. In a large salad bowl, toss the arugula and spinach together.
  5. Add in the orange slices, smaller pieces of chicken and the almonds. Mix. 
  6. Add in a pinch of salt and pepper. Mix. 
  7. Add a spoonful of the dressing and toss. 
  8. Finish with the thin slices of chicken on top and serve with the dressing on the side. Enjoy!