Happy Father’s Day!

Lawndale News Chicago's Bilingual Newspaper - Foods

By Kim Kirchherr, MS, RD, CDE SUPERVALU Dietitian www.jewelosco.com

June brings warmer weather, summer vacation, and celebrations for the special people in our lives from graduations through Father’s Day! The summer months also bring a refreshing change to the menu from sweet stone fruits like peaches and plums, to crisp greens and favorite veggies for a sensational salad that keeps the heat out of the kitchen with nutrients bursting in every bite. Here’s a fantastic salad idea incorporating those delicious sunny favorites for your next family meal to celebrate Dad. What’s great about this recipe is it includes some of Dad’s tasty favorites made over in a way that includes better ingredients to support the health of the family. Happy Father’s Day!

Grilled Chicken Spinach Salad

Prep Time: 20 minutes + marinade
Cook Time: 15 minutes
Amount: 8 servings


1 pound wild harvest™ natural boneless, skinless chicken breasts
3/4 cup wild harvest™ organic roasted garlic balsamic vinaigrette,divided
1/2 loaf wild harvest™ organic ciabatta bread, cut in half horizontally
– wild harvest™ organic extra virgin olive oil
1-2 cloves garlic, peeled
2 (5 ounce) containers wild harvest™ organic fresh spinach leaves
9 slices center cut bacon, cooked and crumbled
6 ounces crumbled reduced fat blue cheese
2 large tomatoes, seeded, chopped
2 large ripe avocados, pits removed, peeled and chopped
3 hard boiled wild harvest™ organic large brown eggs, chopped


1. Combine chicken breasts and 1/2 cup vinaigrette in a 1-gallon recloseable food storage bag; seal. Toss to coat; marinate, refrigerated, 30 minutes or up to overnight.

2. Prepare grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill 10-12 minutes or until internal temperature reaches 170°F, turning once. Remove from grill and let stand 5 minutes; cut into bite size pieces.

3. Meanwhile, brush bread with olive oil. Place on grill; grill until golden brown (about 3-5 minutes). Remove from grill. Pierce garlic clove with a fork; using fork, rub both sides of bread with garlic clove. Cut into cubes; set aside.

4. In large bowl, combine spinach, bacon, blue cheese and remaining 1/4 cup vinaigrette. Add in chicken, bread, tomatoes, avocado and eggs; gently toss. Divide among 8 large salad plates or bowls. Serve immediately.

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Until next time!

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