When I planted the lettuce sets at the end of March the blurb that came with them said they would be ready in 4 weeks.
I expected to have 36 heads of lettuce ready to eat on May 1.
I didn’t expect to have such unseasonably cold weather.
Lettuce is supposed to like cold weather…. Apparently it only likes it in moderation.
We had our 1st, small salad 2 weeks ago. Now that the temps have finally warmed we need to eat the rest by the end of this week (I think) before it bolts.
The Romaine should be ready a week or so after that.
Amazing what a little sunshine can do!
Click here to Pin Salad with Grilled ChickenPrint
Salad with Grilled Chicken
Our salads are well-rounded, main meal salads, with protein, carbs, and veggies. You could user rotisserie chicken,
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salads
- 2 chicken breasts, boneless, skinless
- 3 tbs olive oil, divided
- 2 tbs red wine vinegar
- 2 tbs Worcestershire sauce, divided
- 1/2 tsp garlic powder
- 1 tsp oregano
- 2 medium potatoes (10oz, 300gr total), cut into bite-size pieces
- 3 medium shallots, quartered vertically
- 2 medium carrots, shaved
- 1 medium tomato, cut into wedges
- Lettuce – enough for 2 main course salads
- 3oz (90gr) cheese (chevre), sliced
- large handful of marjoram leaves
- 2 tbs fresh chives, chopped
- 1 tbs Dijon-style mustard
- 3 tbs sherry vinegar
- 3 tbs salad olive oil
- pinch salt
- Mix red wine vinegar, 2 tbs olive oil, 1 tbs Worcestershire, garlic, and oregano.
- Spoon over chicken, turning to coat. Set aside for 10 minutes.
- Mix 1 tbs olive oil and 1 tbs Worcestshire in a large bowl.
- Add potatoes, shallots and stir to combine.
- Cook potatoes and shallots in a pan on the barbecue or put on a baking sheet in a 400F oven for 30 minutes.
- When done remove and set aside.
- Prepare lettuce and put in a large bowl along with marjoram, chives, and carrots.
- Combine mustard, salt, and vinegar in bowl and whisk well.
- Slowly drizzle in olive oil whisking constantly until it emulsifies (gets thick).
- Cook chicken breasts on grill for 8 – 10 minutes per side, turning once. Remove and set aside.
- When ready to assemble salad slice the chicken into bite-size strips.
- To finish:
- Add 1/2 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils).
- Taste and add more dressing as needed.
- Divide salad onto 2 plates.
- Arrange potatoes / shallots, goat cheese, and tomatoes on salad
- Top with sliced chicken and serve, any remaining dressing on the side
Sliced goat cheese is a salad favorite in France. You could substitute your favorite sliced cheese or add shredded cheddar or crumbled feta to the lettuce when tossing.
I shave the carrots with the vegetable peeler.
- Serving Size: 1/2 recipe
- Calories: 971
- Sugar: 14.5 g
- Sodium: 1958.6 mg
- Fat: 60.8 g
- Saturated Fat: 15.3 g
- Trans Fat: 0 g
- Carbohydrates: 52.2 g
- Fiber: 14 g
- Protein: 57.3 g
- Cholesterol: 161.9 mg
Keywords: grilled chicken breasts, summer salads
My potager has been pathetic.
The pumpkin and winter squash seedlings that were growing so well and looking so healthy did not like the cold, damp, rainy outdoors that I tossed them into.
This is the lettuce that we are eating at the moment…. You can see the gaps where I’ve pulled the heads.
What you can’t see are the tomato plants that are actually attached to the stakes.
You also can’t see the winter squash plants that are mere shadows of their former, healthy selves. Well… 3 of the 10 are okay.
The red and green lines are the Romaine which is growing by inches every day.
The winter squashes, on the other hand, are just sitting there. The leaves are yellow, and what few green leaves there are have been attacked by aphids.
I’m dealing with it all and still have hope.
I also have more seeds for when hope gives up.