Greens & Yellows Summer Salad with Smoky Grilled Chicken

Another salad idea that packs a protein punch and a sweet summer kick! It's also a pretty assortment of bright greens and yellows that sets off the dark red-browns of the grilled chicken, if presentation matters to you! 

The health benefits of legumes are always so highly praised, and edamame is no different, being high in protein, dietary fibre, folate and Vitamin K. Spinach, of course, is a dark, leafy green, full of iron and Vitamins A, C, and B. Nectarines are a great source of antioxidants, vitamins and minerals, and give this salad some juicy sweetness. Chicken breast is an excellent lean protein, but the chili powder seasoning is also rich in Vitamin A and minerals like potassium and phosphorus. Avocado acts as a nutrient booster, helping your body to better absorb the goodness in all of these ingredients! 

To cook the chicken, you will need a two-sided grill or a BBQ. 

Makes 2 dinner sized salads

• 2 boneless, skinless chicken breasts
• 2 tsp white vinegar
• 2 tsp ground black pepper
• 1 tsp paprika
• 1/4 tsp cayenne
• enough chili powder to coat chicken breast (approx 1 1/2 tbsp)
• 3/4 cup frozen edamame beans
• 3/4 cup frozen corn
• 3 cups baby spinach
• cucumber
• 1 ripe avocado
• 1 nectarine
• Dressing: 
• 1 tsp balsamic vinegar
• 3 tsp olive oil
• 1 tsp tarragon

A couple hours in advance, trim any fat off chicken breasts, then sprinkle seasoning, covering all sides of the chicken. Set aside in fridge, allowing marinade to soak in. 

Bring 2 cups of water to a boil in a small pot over high heat. Add frozen edamame and corn. Boil for 3min, strain in colander, and let cool completely. 

To cook the chicken, I use a 2-sided grill (like a George Foreman). Warm up the grill, then place chicken breasts in center and set timer for 8-10min, depending on thickness of chicken. 

Meanwhile, wash and dry baby spinach, and divide evenly over two plates. 

Very thinly slice as much cucumber as you want in your salad. The more cuke, the more crunch! I slice into paper thin coins. Arrange over half of the spinach bed on both plates. 

Slice avocado in half and remove the seed. Slice each half in half, then carefully remove the skin from the flesh. Place avocado flesh in a bowl of cold water for a minute (the cold water bath will ensure the avocado doesn't turn brown). Remove from water, and slice each quarter into 4, then arrange over the other half of the spinach bed on both plates. 

Slice nectarine into slim wedges around the pit (may take some patience!). Arrange over salad. 

Sprinkle the cooled edamame and corn over salad. 

Mix all dressing ingredients together and drizzle over salad. 

Slice grilled chili chicken and serve along with salad.