Chicken with Strawberry Summer Salad

Presented by Gillian Howard, Johnson and Wales University

Strawberry Summer Salad:

2 cups diced strawberries

1/4 cp minced red onion

1/2 jalapeño seeded and minced ( more to taste)

2 tbsp basil chopped

2 tbsp pomegranate infused balsamic vinegar

Tsp sugar


4 boneless skinless chicken breast

Flour for dredging

1/4 cp Pomegranate red wine vinegar

2 tbsp fresh lemon juice

1/4 cp minced shallots

2 tbsp Dijon mustard

Kosher Salt n black pepper to taste


Goats cheese, pecans, spinach

Butterfly chicken breasts and pound to 1/4" thick. Season with salt and pepper and lightly dredge in flour. Sear chicken to create a golden brown crust and remove to a plate. Lightly sauté shallots in the same pan and use the lemon and vinegar mixture to deglaze the pan. Let this reduce by almost half;stir in Dijon and add protein back to pan to finish cooking. Serve with reduction.

Summer Salad:

Chop strawberries and put in a bowl.  Finely mince all remaining ingredients and add in along with pomegranate red wine vinegar.  This salad is best enjoyed after all the flavors have had a chance to infuse. I recommend making it atleast an hour in advance. Enjoy Charlotte!