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Lemony Summer Salad with Chicken and Chilled Grits

Prep Time:

30 minutes

Cook Time:

30 minutes


8 servings





8 cups Prepared and cooled grits

1 lb organic Chicken breast seasoned with 1 tsp thyme, salt & pepper

2 cloves minced Garlic

1 bunch chopped Asparagus

3 cups chopped Kale (or baby spinach)

1 cup chopped Arugula

1/2 cup chopped Parsley

1/4 cup each Lemon Verbena & Basil 

1 thinly sliced Red Pepper

1 bunch Green Onions sliced

Edible flowers, we used calendula & tangerine gem marigolds

3 Tangerines peeled and sectioned 

2 cups Blueberries or Huckleberries

*Substitute any of the above ingredients from locally available options

Honey Citrus Vinagrette:

1/3 cup Local honey

Zest from 1 Orange

1 Orange juiced

1 Lemon juiced

1 cup Extra virgin olive oil

1/4 cup Vinegar (champagne or white balsalmic are our favorite) but apple works too.


Prepare 4 cups of grits using the cooking ratio on the box 1c grits : 1 1/4 c water.

Follow directions exactly, and they should turn out great. (If too much water evaporates and they are too al dente, add a bit more water, stir, cover and wait a few minutes.)

Cool or chilll grits for best results.

Citrus Honey Vinagrette:

Warm honey, add zest and juice from orange and lemon and simmer on low for 5 minutes.

and then add olive oil and vinegar (I used white balsamic) .

Season sliced organic chicken breast with thyme, salt & pepper, then sauté the chicken along with a couple cloves of minced garlic.

When chicken is almost finished, add asparagus and saute till tender.

When done set aside to cool.

In a large bowl add grits, greens, freshl herbs, citrus honey vinagrette and stir to mix

Spread on a large platter.

Top with cooled chicken and asparagas.

Garnish with red peppers, green onions, tangerines, blueberries and edible flowers.

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