When I was about 4 or 5 years old my father's parents, who were big into holistic living in the form of acupuncture and herbal supplements, began carrying a large shaker of flaxseed to every meal. Because they lived on the opposite side of the country, and I only saw them fora few days twice a year, it didn't seem out of place at first. Then, a few years later, the practice my father has laughed off as 'yet another holistic fad' not only had stuck around, but intensified. My grandparents sprinkled flaxseed on everything from their morning toast to an afternoon blended coffee beverage. As you can imagine, at the time, the young girl I was I fancied it a miracle seed, the way they regarded it's presence with such importance.
Recently Welch's released their new Chia spreads range of NON-GMO, real sugar, spreads free of preservatives and high-fructose corn syrup. They're jars full of the real Welch's fruit flavor your love, and packed with over 700 chia seeds in every serving. You'll currently find them in the jelly and jam aisle of your favorite major grocery retailers. I found both the Strawberry and Concord Grape varieties at my local Southern California Ralph's. In fact, if you're lucky, for a limited time, you'll find a coupon on select bottles of Welch's Chia Concord Grape Spread at a store near you. It's the perfect reason to pick up a jar and try today's featured recipe!
What Daughter Says: Balance is the biggest key to smart eating. There's no such thing as a magic ingredient, but smart ingredients can help make decisions easier.
Grape-Chia Grilled Chicken Field of Greens Salad
***Click here for Grape-Chia Vinaigrette And Salad Recipe
1/2 C Welch’s Chia Concord Grape Fruit Spread, Divided
3 TBS Balsamic Vinegar
1/2 C Omega-3 DHA Canola Oil (OR EVOO if Preferred) + 2 TBS
1 TBS Fresh Squeezed Lemon Juice
2 Large, Trimmed, Chicken Breasts
2 C (about 10oz) Fresh Greens (Radicchio, Baby Spinach, Arugula, etc)
1/2 Red Onion, Thinly Sliced
1 Granny Smith Apple. Thinly Sliced and Cut Into Slivers, Soaking in Fresh Lemon Juice
1/4 C Candied/Glazed Pecans
1/3 C Crumbled Goat's Cheese
Preheat Oven to 400F
1. Heat 2 TBS canola oil in a cast iron skillet over medium-high heat. When oil begins to crackle add chicken breasts. Allow to sear on one side for 2 MINS, then flip. Baste seared side generously in Welch’s Chia Concord Grape Fruit Spread. (Make sure your basting spread is in it's own portioned container as to not cross-contaminate.) Allow non-basted side to sear for 2 MINS, then flip and baste. Repeat, basting and searing each side 1 more time, each, then place skillet directly in pre-heated oven and allow to bake for 10-15 mins, or until internal temperature reaches 165F. Flip at least once, halfway through cooking. Remove from oven and place cooked breasts on a cutting board to rest while preparing the remainder of salad.
2. Combine Welch’s Chia Concord Grape Fruit, balsamic vinegar, and lemon juice in a mixing bowl. Whisk in remainder of canola oil (approximately 1/3 C) until mixture begins to come together and thicken. Drizzle half over salad greens, thoroughly tossing to coat lettuce.
3. Layer greens, red onion, and apple sticks. Sprinkle with crumbled goat cheese and candied pecans. Top with thinly sliced chicken breast, and drizzle remaining vinaigrette as desired. Enjoy!