Valencia Grove Amber Grilled Chicken Salad Recipe


Nutrition

Cal/Serving: 629
Daily Value: 31%
Servings: 4

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Fat37g57%
Saturated7g36%
Trans0g0%
Carbs37g12%
Fiber9g35%
Sugars26g0%
Protein40g81%
Cholesterol113mg38%
Sodium235mg10%
Calcium110mg11%
Magnesium94mg24%
Potassium1194mg34%
Iron4mg20%
Zinc2mg15%
Vitamin A14429IU289%
Vitamin C62mg103%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg20%
Niacin (B3)19mg95%
Vitamin B61mg63%
Folic Acid (B9)287µg72%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E4mg18%
Vitamin K179µg224%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Blue Moon

 

Blue Moon’s favorite ingredient, orange, is infused throughout this recipe, from the marinade and salad ingredients to the dressing. Along with the signature ingredient, their Valencia Grove Amber brew has notes of caramel to make it a rich and creamy ale that serves as the perfect marinade for the chicken breasts. 

3.214285
Ratings56

INGREDIENTS

  • Half 6-ounce bottle Blue Moon Valencia Grove Amber
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup diced red onion
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 4 skinless, boneless chicken breasts
  • 1/2 red bell pepper, diced
  • 1 avocado, diced
  • 1 head romaine lettuce
  • Orange slices, for garnish
  • 1 tablespoon mayonnaise
  • 1 tablespoon balsamic vinegar
  • Pepper, to taste
  • Juice and zest from 1 orange

DIRECTIONS

Combine the beer, honey, mustard, onion, 2 tablespoons of the olive oil, and lemon juice in a bowl. Marinate chicken in this mixture for up to 24 hours. Remove the chicken from the marinade and place on a hot grill; turn the heat down to medium, or away from direct coals, and grill chicken for approximately 6-7 minutes on each side. Once it has cooked through, remove the chicken and place it on a cutting board to rest. Set aside a small bowl with bell peppers and avocado. Cut the romaine lettuce in 1/2 lengthwise. Lightly brush both sides with olive oil. Place face down onto the hot grill for 30-60 seconds. Turn once to sear back and then remove. Chop the lettuce into large pieces and place in a serving bowl. Slice the chicken to desired size and add to the serving bowl with the diced bell peppers and diced avocado. Garnish with the orange slices, and coat with dressing (method below). Dressing: Combine the rest of the mayonnaise, olive oil, balsamic vinegar, pepper, the orange juice, and a bit of zest. Thin with olive oil as needed.

Recipe Details

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human