Here’s a popular recipe often served in NMC’s Courtyard Cafe by our Restaurant and Catering team. It’s a light, seasonal, delicious treat for on a summer night.
- 3 peeled cloves garlic
- 1 Tbsp Dijon mustard
- 3 Tbsp Maple Syrup
- 2 Tbsp Balsamic Vinegar
- 1 cup salad oil
- Salt and Pepper to taste
Place all of the ingredients except the oil in a deep container. Puree with an emulsion blender. When pureed, add the oil in a slow steady stream as the blender is running. Taste for seasoning and add more if you’d like.
Marinate three 5 ounce boneless chicken breasts in about 1/3 of the dressing for at least 1 hour (preferably overnight).
Cook the chicken on a grill set to medium heat. Cook until the chicken reaches to an internal temperature of 165.
In a large bowl, combine 5 cups salad greens, 1/4 cup shredded carrots, 1 pint cherry tomatoes and 1/2 cup sliced cucumber. Add the remaining vinaigrette and toss to coat well. Divide evenly among 3 plates and serve one of the chicken breasts with each.