Grilled Chicken Salad

Ingredients:

• 1 lb. chicken breasts

• 1 tsp apple cider vinegar

• 2 tbsp sesame oil

• 2 tsp creamy Dijon mustard, Maille brand

• 1 tsp grated ginger

• 1/2 tsp grated lemon or lime zest

• 1 tbsp chopped chives

• salt and pepper to taste

• pinch of cayenne

• 1/2 tsp toasted sesame seeds

• 2 heads Gem artisan lettuce leaves, separated

• 1 English cucumber sliced thickly on the diagonal

1. Season chicken breast with salt and pepper, rub with some oil so it doesn't stick to grill grates. Heat grill on high and cook breast 3 minutes per side. If breast are big you may have to grill for a minute longer per side.

2. In a small bowl, whisk together, vinegar, oil, Dijon mustard, ginger and lemon zest. Season with salt and pepper to taste, add cayenne, stir to combine. Set aside.

3. Allow grilled chicken breast to cool completely. Shred breast into 1 inch strips.

4. Add chives to shredded chicken, pour dressing over chicken breast, stir to combine.

5. On a large platter, spread lettuce leaves and cucumber on the outside. Place chicken salad on the inside of the platter.

6. Serve with slices of Garlic Rosemary bread.

Serves: 4

Notes&Tips:

• This is not your typical chicken salad, but it is nonetheless, delicious. Even if you love the mayonnaise based chicken salad, I urge you to try this mayo-free version.

• I grilled the chicken breast earlier in the day, or the day before, and place in the refrigerator. When I was ready to prepare it, I shredded the cold chicken. It is easier to shred it cold.

• This Grilled Chicken Salad can be served as an appetizer with the lettuce and cucumber, as a light lunch or with slices of bread for a light dinner.