Great Lakes Spring Salad with a Lemon Zest Vinaigrette


Great Lakes Spring Salad

Great Lakes Spring Salad


Great Lakes Spring Salad
Print Recipe
5 from 1 vote

Great Lakes Spring Salad

Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Servings: 4
Author: A Bachelor & His Grill


  • 10 cups spring lettuce mix
  • 1 cup fresh basil leaves
  • 1 pint blueberries
  • 1 cup roasted walnuts salted
  • 3/4 cup dried cherries
  • 1/2 cup celery finely chopped
  • 1/3 cup carrots finely grated
  • 1/3 cup Parmesan cheese shaved
  • 2 tablespoons chives finely chopped
  • 16 ounces chicken breast
  • 2 tablespoons canola oil
  • 2 tablespoons fresh thyme leaves
  • 2-3 cloves garlic minced
  • 1 pinch cayenne pepper
  • kosher salt and fresh ground peppercorn to taste
  • 2 medium sweet potatoes rinsed, peeled and 1/2" cubed
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1/2 teaspoon nutmeg
  • kosher salt and fresh ground peppercorn to taste
  • 3 tablespoons olive oil
  • 1 lemon juice plus zest
  • 1/2 teaspoon sugar
  • 1 pinch salt


  • Rub chicken breasts with canola oil, garlic, thyme, cayenne pepper, salt & pepper.
  • Place chicken in resealable container & marinate in refrigerator for 1 hour.
  • Preheat oven to 350F & grill to medium-high.
  • In small mixing bowl toss sweet potatoes, cinnamon, sugar, nutmeg, 2 tablespoons olive oil, & salt/pepper, to taste.
  • On a lined baking sheet, in a single layer, spread seasoned sweet potatoes.
  • Place in oven for 20-25 minutes, turning potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull from Heat & set aside to cool.
  • While Sweet Potatoes baking, on a separate lined baking sheet, in a single layer, spread walnuts, dry roasting in oven for 8-10 minutes, or until golden brown.
  • Pull from heat & set aside to cool.
  • Meanwhile, pull chicken from refrigerator, season with salt/pepper, to taste, & lay over center-most grates of grill.
  • Grill chicken breast for 3-4 minutes on first side, or until charred crust formed.
  • Flip chicken breast & grill additional 5-6 minutes, or until cooked through & juices run clear.
  • Pull chicken from heat, set aside for 3-5 minutes under tented tin foil.
  • Meanwhile, in a large mixing bowl, combine spring lettuce & basil, tossing to coat with Lemon Vinaigrette.
  • Then toss in blueberries, carrots, celery, cherries, chives, Parmesan, & walnuts.
  • Plate into 4 portions, adding sliced chicken breast & roasted sweet potatoes, seasoning additionally, to taste.




Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or