Gastronomic Delights

Grilled chicken micro green salad with gruyere crisps

posted by Lauren February 21, 2016 0 comments



I will start off by saying I am a huge fan of exciting salads. The great thing about them is you can make anything a salad and you can toss anything into a salad. They are the healthy catch all of the culinary world. With a wee bit of creativity and allowing your imagination outside of the iceberg lettuce box, salads can be spectacular as a meal in and of themselves.

For this tasty and nutrient dense creation, I was going for a filling and hearty combo. A dish that would provide brain food, energy and satiety without that post-lunch stupor Americans so often find themselves in. Me being me, everything I create and everything I eat must first and foremost be delicious. Luckily with the rise of farmer’s market and organics movement sprouting up everywhere, it’s easier and easier to source fantastic produce and sustainable proteins.


Ingredients: Serves 3


  • 3 thinly sliced grilled chicken breast
  • Handful mixed spring greens
  • Handful spinach
  • Handful microgreens
  • 1/4 cup Walnuts
  • 1/4 cup Raspberries
  • 1/2 cup Mushrooms
  • 1/2 cup Chickpeas
  • Pinch of sesame seeds 


  • 1/3 cup fresh raspberries
  • 1/2 cup extra virgin olive oil
  • 1/3 cup white vinegar
  • 2 teaspoons fresh chopped oregano (or 1 tsp dried)
  • A few good cracks of freshly ground black pepper

          Gruyere crisps

  • Raincoast Crisps (for this recipe, I opted for fig and olive)
  • Very thinly sliced gruyere cheese
  • Very thinly sliced Honey Crisp apples




  1. Preheat oven to 375 degrees Fahrenheit
  2. Lay Raincoast crisps on parchment lined cookie sheet
  3. Place gruyere cheese and apple slice atop
  4. Bake for 4 minutes or until cheese melts


  1. Toss greens in bowl or arrange on plate
  2. Sprinkle on remaining ingredients
  3. Lay chicken breast on top
  4. Garnish with sesame seeds and pinch of micro greens


  1. Place all ingredients in a food processor
  2. Drizzle over salad

The preparation for this dish is exceptionally simple. Yet it looks spectacular and is packed to the brim with nutrient dense super foods. The addition of chickpeas and walnuts adds not only a satisfying crunch but brain boosting fats and gut cleansing fiber. The raspberry dressing provides a stunning pink contrast to the greens and adds a sweetness that accents the umami flavors of mushroom and chicken.

And the crisps! I just can’t get enough of these. Cheese and fruit are an obvious pair. But with the addition of my hands down favorite cracker (Raincoast Crisps) and the incredible chemistry that takes place when you cook apples… It’s pure magic. A little side note with these crisps, if you want to go totally nuts and really blow the socks off your next date: spread fig jam on the cracker before you layer the cheese and apple. Words fall short.

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