Sometimes, especially in the dog days of summer, you just want to lighten it up a
bit. You want something filling and flavourful, but tastes like summer. This simple
salad is not only easy to prepare, but healthy, flavourful and lovely on a steamy
1 cup fresh orange juice
1 ⁄ 2 cup honey
¼ cup good olive oil
3 Tbsp rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 skinless chicken breasts
1 lb baby spinach leaves
1 cup cilantro leaves and tender stems
3 Tbsp pistachios, roughly chopped
1 blood orange supremed (a technique that removes the membrane from citrus
fruit so it can be served in slices) into segments
1 red grapefruit supremed into segments
1 avocado sliced
Red pepper flakes
Mix orange juice, honey, rosemary, olive oil, salt, and pepper in a bowl, set aside
one third of the mixture in a separate bowl for dressing.
Add chicken and toss to combine.
Marinate 30 minutes, or until ready to use.
Heat a gas grill to medium (Alternatively, heat a cast-iron grill pan over medium-
high heat). Remove chicken from marinade, and transfer to grill, flipping once,
and basting occasionally with remaining sauce, until cooked through.
Transfer chicken to a cutting board, and let rest for 15 minutes before serving.
Gently toss spinach with remaining dressing and plate (don’t douse the greens).
Arrange cilantro, pistachios, onions, avocado and citrus pieces over spinach.
Squeeze lime over all the salad and salt to taste.
Slice chicken and place on top of salad.
Sprinkle with red pepper flakes.
Pair with a Saison like Gold CBA winner: Steamworks / Dageraad Collaboration: East of East Van Saison by Steamworks Brewing Co.