in late June to encourage the bulbs to thicken up. Scapes taste just like garlic and can be used in exactly the same way
as garlic in any recipe. They add such a wonderful depth of flavor to this vinaigrette!
1. Combine vinaigrette ingredients in a food processor or blender until smooth. Set aside.
2. Combine spices in a small bowl, then rub over the chicken breasts.
3.
Preheat grill to medium-high and lightly oil the grate. Grill chicken
for 5 minutes per side, or until juices run clear. Let rest 5 minutes,
then dice.
4. To
assemble the salad, place the greens on a platter and top with chicken,
pecans and bacon. Drizzle with vinaigrette and serve.
Grilled Chicken Salad with Garlic Scape Vinaigrette
Serves 4
All you need:
Vinaigrette
3 garlic scapes, chopped
1 bunch green onion, sliced
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts
8 cups leafy greens
1/2 cup chopped pecans, toasted
4 slices bacon, cooked and crumbled
All you do:
1. Combine vinaigrette ingredients in a food processor or blender until smooth. Set aside.
2. Combine spices in a small bowl, then rub over the chicken breasts.
3. Preheat grill to medium-high and lightly oil the grate. Grill chicken for 5 minutes per side, or until juices run clear. Let rest 5 minutes, then dice.
4. To assemble the salad, place the greens on a platter and top with chicken, pecans and bacon. Drizzle with vinaigrette and serve.