Puree buckwheat honey, vinegar, olive oil, Dijon mustard and chives in blender or food processor.
Reserve half of this vinaigrette to dress the salad (½ cup – 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag. Seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice cooked chicken into long strips. Set aside.
Meanwhile, prepare salad of mixed spring salad greens and dandelion greens. Toss with ¼ cup (60 mL) of the reserved marinade.
Serve chicken strips over greens with the remaining vinaigrette. Garnish with fresh chive blossoms and green chive sprigs. For a dramatic effect you can stick 4 or so sprigs of chives vertically into the centre of the salad on dinner plates (optional garnish).
- Serves: 4
- Prep Time:
- Cook Time:
- 1/3 cup (75 mL) buckwheat honey
- 1/3 cup (75 mL) white wine vinegar
- 1/3 cup (75 mL) olive oil
- 1 tsp (5 mL) grainy Dijon mustard
- 1/4 cup (60 mL) chives, chopped
- 1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
- 8 cups (2 L) mixed salad greens
- 2 cups (500 mL) dandelion greens, chopped
- 8 chive blossoms, (optional)
- 8 sprigs chives, fresh
Buckwheat honey is a delicious, dark coloured honey the bees make from the nectar of the blossoms of the cereal crop buckwheat. It is richer in antioxidants than lighter coloured honeys. The antioxidant polyphenol gives the honey its distinctive dark.
If you want your chives to last throughout the summer, continue to cut them straight across at the base with a sharp knife as they grow. Cutting them back stops them from going to seed.