White Truffle Grilled Chicken Salad

1/8 c. extra virgin olive oil

1/8 c. white truffle olive oil

1 tsp. vinegar

1 tsp. minced garlic

1/4 tsp. salt

1/2 lemon, zested and juiced

1 Tbsp goat cheese

1 Tbsp chopped pecans

10 golden cherry tomatoes

1/4 red onion

1 c. cauliflower

3 chicken breasts

Italian Seasoning

Salt and Pepper

6 oz. arugula and spinach spring mix

I started off by tenderizing the chicken breasts and then seasoning them with salt, cracked pepper and italian seasoning.  I placed them on a HOT, pre-heated cast iron grill pan, searing them with the high heat.  I reduced the heat to medium and continued to cook them slowly to retain the juices.

I combined the cauliflower and red onion in my food processor.

I gave it a few pulses until it was well chopped and then set those ingredients aside.

I placed the bacon in the food processor and chopped it up,

adding it to the cauliflower/red onion mixture.

With the chicken still sizzling away, I proceeded to cut each golden tomato in half,

seasoning them with a dash of salt and pepper.

Then, I made my dressing by zesting and then squeezing half of a lemon, whisking in the truffle oil, olive oil, vinegar, garlic, salt and greek yogurt to complete the dressing.

I then mixed the pecans and goat cheese, rolling them into balls.

After the chicken was finished cooking, I assembled the salad.

I started with a foundation of arugula and spinach, sprinkled with the cauliflower, bacon and red onion mixture.  I scattered the golden tomatoes and goat cheese balls around the outer edge, leaving room for the chicken in the center.  I finished it off by drizzling the lemon truffle dressing on top.

A delicious salad from start to finish.