American Steakhouse Chicken Salad
Inspiration for this recipe came from classic American steakhouse menus that almost always feature a simple salad of fresh greens, cherry tomatoes, grated carrots, and cucumber wheels. While the traditional recipe often comes with steak, we topped ours with juicy, pan-seared chicken.
Servings
Produce
Cherry Tomato
6 3 oz
Romaine lettuce (Organic)
7 3.5 oz
Cucumber
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Spring mix (Organic)
3 1.5 oz
Protein & more
Gorgonzola
1.5 0.75 oz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Black pepper
To Taste
Spice mix
Balsamic Vinaigrette
Olive oil
2 1 tablespoon
Balsamic vinegar
3 1.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Minced Garlic
1 0.5 Clove
Sea salt
1/8 0.065 teaspoon
Black pepper
1 0.5 Pinch
Steakhouse Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Prep ahead (optional)
a. Chop romaine lettuce bite-sized. b. Slice cherry tomatoes in half. c. Peel cucumber as desired; cut into ¼”-thick coins. d. Peel carrots; grate or peel into ribbons. e. Thinly slice red onion.
Instructions
1
Marinate chicken:
a. Season chicken thighs with ½ tsp salt and ½ tsp black pepper.
b. In a glass casserole dish, add chicken thighs. Pour over steak marinade. Set aside to marinate.
2
Assemble salad:
a. In a large mixing bowl, add romaine lettuce (chop bite-sized), spring mix (leave whole), cherry tomatoes (slice in half), cucumber (peel as desired, ¼” coins), red onion (thinly slice), carrots (peel, grate or peel into ribbons), and gorgonzola (crumbled). Toss to combine.
3
Cook chicken:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add marinated chicken. Cook until browned, about 2-3 minutes. Continue cooking, flipping occasionally, for another 5-7 minutes or until cooked through. Set aside to rest 5-10 minutes.
4
Serve:
a. Slice chicken thighs against the grain into ½”-thick strips.
b. Add balsamic vinaigrette to salad mix. Toss to coat. Divide salad among plates.
c. Top salad with strips of chicken.
d. Pour the wine and enjoy.
Chef's notes
Not in the mood for chicken? Grill a steak. And for the vegetarians that may be coming to dinner, the marinade and all of the recipe fixin's are perfect for pan-fried or grilled portobello mushrooms.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX