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Garden Chicken Salad



1 whole chicken (cut into pieces)

5 Stalks of scallion, minced

2 cloves garlic, minced

½ Head of radicchio 

2 heads of little gem lettuce 

¼ cup red onion sliced

1 lime

2 tbsp sea salt

1 tbsp black pepper

1 tbsp sweet paprika


¼  cup dry white wine 

¼ cup distilled vinegar 

1 tablespoon honey

2 limes, juiced

¼ olive oil

1 tsp salt

1 tsp black pepper 



Preheat oven to 375 degrees F 

In a small bowl, combine black pepper, sweet paprika, 2  tablespoons of salt, minced scallion, garlic, and 1 juiced lime. Combine ingredients, taste and adjust salt to preferred preference.  Then Gently rinse the chicken with cold water, place chicken into a baking dish and rub the chicken with seasoning.  Allow to marinate for 10 minutes, cover with foil and bake for 45 minutes.

On the stovetop, heat a non-stick pan at medium high heat. Add pieces of chicken and sear until lightly charred. Remove from the heat, drizzle remaining stock from the baking dish all over the chicken. Then allow it to cool.


In a large salad bowl, mix the little gem lettuce, red onions, and radicchio.

Whisk together the lime juice, vinegar, dry white wine, honey and salt in a bowl, and stir in the olive oil. Pour the dressing over the salad, and gently toss to combine.

On a serving platter. Place salad greens then chicken. Coat chicken with remaining stock and dressing. 

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