Summer Salad Featuring Lemon Coconut Vinaigrette

This salad is bursting with bright, seasonal flavours and pairs crisp greens, cranberries, fruit, and protein topped with a simple yet delicious dressing made from Vinesation's infused olive oil and balsamic. Light, refreshing, and uniquely Camrose, this salad is the perfect dish to enjoy on a prairie evening.

This recipe was submitted by Leanne Hilton - thanks for sharing!

The Protein

Leanne prefers grain fed, antibiotic free chicken breasts. Wash and pat the chicken breasts dry. Season with:

• 7 chicken breasts

• sea salt

• thyme

• tarragon

Sear for 2 minutes on both sides on medium high heat and then place in a slow cooker for 5 hours on low. Combine the chicken breasts with:

• 1/2 cup chicken broth

• 1/2 cup Vinesation Sicilian Lemon Balsamic Vinegar

After slow cooking, remove the chicken breasts and pull them apart with forks. Save the extra chicken for next time you make this recipe!

The Salad

Measure with your heart, enjoy with your soul.

• Handful red and green assorted greens

• Handful living red and green lettuce

• 1 cup+ micro broccoli sprouts

• Handful dried cranberries

• Orange slices

• Handful chopped pecans

The Dressing

• 3 Tbs (44ml) Vinesation Coconut White Balsamic Vinegar

• 4Tbs (59ml) Vinesation Olive Oil

Whisk together until smooth. Pour over the salad and thoroughly enjoy!

Shopping List for Vinesation

• Sicilian Lemon Balsamic Vinegar

• Coconut White Balsamic Vinegar

• Olive Oil