This week I ran into a display with samples to try of something new at Whole Foods. (Surprisingly) delicious microgreens.
New Day Farms is calling microgreens “the new culinary frontier” of “endless possibilities,” pizza, salads, smoothies, tacos, burgers, sandwiches, soups and toppings. It comes in sunflower and beet, sunflower and kale, sunflower and radish, sunflower and basil and just sunflower. “Microgreens are not sprout or baby green. They are the second stage of a vegetable of herb that is between the two, where nutrients are at their highest concentration.”
Unlike sprouts grown in jars, microgreens “are soil grown under sunlight to ensure the highest level of vitamins, minerals, antioxidants and flavor.”
Chicken Salad With Lime, Microgreens and Champaign Grapes
- 2 chicken breasts
- 1 tablespoon olive oil
- 2 garlic cloves
- 2 teaspoons salt
- 1/4 cup lime juice
Mix the oil, garlic, lime juice and salt in a small bowl and pour into a pyrex dish. Place the chicken breasts in a zip lock bag and pound them to an even 1/2″ thick. If they are large, you can cut them in half before pounding. Place them on the marinade flipping them over to cover. Place in fridge for 1 hour.
Heat a large skillet. Add the chicken pieces and cook for 4 minutes, turn over and cook another 4 minutes. Cool and slice.
- diced tomatoes
- sliced daikon, watermelon or other radishes
- diced avocado
- diced celery
- diced cucumber
- sliced green onions
- champaign grapes or other grapes
Arrange the amount of each of the salad ingredients that you prefer on a plate and drizzle with dressing.
- 1/2 cup olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Measure all ingredients into a jar and shake until blended.