L&B Gorgonzola Salad
Lunds & Byerlys
Lunds & Byerlys
Recipe - ST. LOUIS PARK (+Wines & Spirits)
L&B Gorgonzola Salad
000
Ingredients
1 (4 oz) package Revol Greens Spring Mix
¼ red onion, thinly sliced
R&R Cultivation Mushrooms Organic Oyster Mushrooms
3 mini cucumbers, sliced
3 ears corn
6 Bushel Boy Cocktail Tomatoes, sliced
2 Bell & Evans Boneless Skinless Chicken Breasts
L&B Creamy Balsamic Dressing, to taste
2-3 Tablespoons olive oil, divided
¼ cup Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles
Salt, to taste
Pepper, to taste
Directions
- Place spring mix into a large serving bowl and top with sliced red onions.
- Grill the corn: Heat grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides are cooked, about 15 minutes total. Once cooked, cut the corn off the cob. Set aside.
- Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Add 1-2 tablespoons olive oil to a large skillet and heat over medium-low. Once hot, swirl the oil to coat the skillet. Add the chicken and cook for about 8 minutes per side. Cook until well browned and cooked through (internal temperature of 165 F). Slice into strips and set aside.
- Cook the mushrooms: Add 1 tablespoon olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and spread into an even layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then cook another 3 to 5 minutes or until browned. Season with salt and pepper to taste. Set aside.
- To the salad bowl, add corn kernels, sliced tomatoes, sliced cucumbers and sliced chicken. Sprinkle with gorgonzola cheese and drizzle with desired amount of dressing.
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Prep Time
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Cook Time
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Servings
Directions
- Place spring mix into a large serving bowl and top with sliced red onions.
- Grill the corn: Heat grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides are cooked, about 15 minutes total. Once cooked, cut the corn off the cob. Set aside.
- Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Add 1-2 tablespoons olive oil to a large skillet and heat over medium-low. Once hot, swirl the oil to coat the skillet. Add the chicken and cook for about 8 minutes per side. Cook until well browned and cooked through (internal temperature of 165 F). Slice into strips and set aside.
- Cook the mushrooms: Add 1 tablespoon olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and spread into an even layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then cook another 3 to 5 minutes or until browned. Season with salt and pepper to taste. Set aside.
- To the salad bowl, add corn kernels, sliced tomatoes, sliced cucumbers and sliced chicken. Sprinkle with gorgonzola cheese and drizzle with desired amount of dressing.