Santa Barbara Crunch Salad

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Such a fun morning with ATL & CO celebrating Santa Barbara food and wine  The sunshine must’ve followed me back to Atlanta. We soaked up incredible food and wine while scouting locations for a culinary + wine getaway coming this May. Inspired by that trip, I’m sharing a refreshing salad—bright citrus, crunchy almonds, and the perfect break from winter’s hearty soups and stews.

Serve it up as a whole meal deal, or lose the chicken and serve it on the side.

1 Bag or Box Your Favorite Lettuce

2 Oranges or 3 Mandarins, in segments or wedges

1 Cup Dried Cranberries

1 Cup Sliced Almonds, Toasted

1 Cup Thinly Sliced Green Onions, green parts only

Sea Salt and Freshly Ground Pepper

¼ Cup Extra Virgin Olive Oil

2 TB Lime Juice

1 Tsp Dijon Mustard

2 Tsp Honey

1 Cup Crumbled Feta

*Smoky Chicken Strips (optional) 

Step One Toss the lettuce in a bowl and season with salt and pepper. Add the, oranges, cranberries, almonds and onions to the bowl.

Step Two Add the olive oil, vinegar or juice, mustard and honey in a jar and shake well. Taste and season with salt and pepper.

Step Three Toss the salad with the dressing, starting with the half the dressing and adding more as necessary. Add the chicken and toss. Spread out on a platter to serve and sprinkle with the Feta.

*Smoky Chicken Strips

1 Large Chicken Breast, cut into strips

1 TB Olive Oil

1 TB Smoked Paprika

Sea Salt and Freshly Ground Black Pepper

Toss the chicken with the olive oil and season well with salt and pepper. Sprinkle with smoked paprika and slide into a 400F oven. Cook for 5 minutes and turn over. Cook for an additional 3 – 5 minutes or until chicken is 165F.

And the pairing for a Sunny Santa Barbara dish? We will enjoy a lovely white wine from the region that’s a blend of one of our favorite grapes, Chardonnay that’s made in a crisp clean and dry quaff – perfect for the bright and refreshing salad!