Grilled Chicken, Tomato, Mozzarella & Snow Pea Salad with Cilantro Agave Dressing

Please welcome our new guest recipe blogger, Doris Cassar.  This is the beginning of our food series by Doris who is not only a friend and a customer but also a fabulous cook!  Every other week we’ll be sharing one of her favorite recipes. Here’s the first:

Grilled Chicken, Tomato, Mozzarella and Snow Pea Salad with Cilantro Agave Dressing

For me picking up my weekly farm share is like opening a present. I love the anticipation of what each week’s bounty will bring and the inevitable inspiration that follows.  This week was no different. As Edith and I were snapping off the pungent sprigs of cilantro in the garden at Sol Flower Farm, I knew it was destined for a dressing.  I love the combination of warm grilled chicken with bright, crisp vegetables and the sweet, fresh taste of the Cilantro Agave dressing.  This meal is so easy to prepare, it’s more of a spontaneous vision than a recipe.  It can be easily altered based on preference or availability of ingredients.  The dressing can be made ahead, stored in the refrigerator and pulled out at a moment’s notice.

Ingredients:

For chicken:
- 1/4 c olive oil
- 1 lemon, juiced
- 1 lime, juiced

For the Dressing:
- 2 c cilantro (washed and dried well)
- 1 tbl agave* nectar (or honey)
- 3 tbl cider vinegar
- 2 tbl sweet red onion-minced
- 1 clove garlic-minced
- juice of 2 limes
- 1/2 c olive oil

Salad:
- 4 c of mixed greens (your choice
- 1/2 pint grape tomatoes (or other variety
- 1 handful of snow pea pods-blanched
- 3-4 radishes, thinly sliced
- 1 hothouse cucumber, thinly sliced
- 1/2 lb fresh mozzarella, roughly chopped
- 1/4 c pine nuts, toasted
- salt and pepper

Directions:
1.  Prepare the chicken: In a bowl or glass pan large enough to fit the chicken, whisk together the 1/4c oil, lemon and lime juice. Cover and marinate 4-6 hrs or over night. Brush your grill with oil. Heat. Grill the chicken for about 20 min or until it reaches 160 degrees. Rest the chicken, covered loosely with foil, for about 10 min. Slice.
2.  Prepare the dressing: In a mini food processor or blender add cilantro, agave, vinegar, onion, garlic and lime juice. Blend. With the motor running, add 1/2c oil and blend until smooth. Add salt and pepper to taste.
3.  Assemble the Salad: Toss together salad ingredients. Add the sliced chicken. Dress.

*Agave is one of my recent culinary infatuations. I’ve been using it in place of honey for many recipes with much success. It’s available at natural food shops and some supermarkets.