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Grilled Chicken Salad
Chef Nelson's salad is light and healthy — without sacrificing any flavor. Freshly grilled chicken thighs are served over a bed of peppery arugula and garnished with dried cranberries, celery, crumbled feta, and toasted almonds. The finishing touch? A bright poppy-seed vinaigrette that brings it all together.
Nutritional facts
Protein
38g
Carbs
23g
Calories
580
Fat
41g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Poppy Seeds, Almonds, Celery, Black Pepper, Garlic, Dijon Mustard, Sugar, Feta Cheese, Kosher Salt, White Vinegar, Arugula, Dried Cranberries
Reviews
4.3
Based on 525 reviews
Leah Goodman · 12/25/24
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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