We love when our customers share the creative ways they enjoy Big Mama’s Calamondin Vinaigrette—and this recipe comes straight from Kelly’s kitchen. She combined tender grilled chicken with fresh greens, juicy tomatoes, creamy feta, and a sprinkle of cilantro, all finished with a drizzle of our signature vinaigrette. The result? A bright, satisfying salad that’s simple enough for a weeknight dinner yet special enough to serve when friends and family come over. Thanks to Kelly, we can now all enjoy this garden-fresh favorite.
Ingredients (Serves 2–3)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 1 cup cherry or grape tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro (or parsley) leaves
- 4 tbsp Big Mama’s Calamondin Vinaigrette
Instructions
Prepare the Chicken:
- Rub the chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
- Grill over medium-high heat for 6–7 minutes per side, or until fully cooked (internal temperature reaches 165°F).
- Let rest for 5 minutes, then slice into bite-sized cubes.
Assemble the Salad:
- Arrange the mixed greens on a serving plate or bowl.
- Top with grilled chicken, cherry tomatoes, crumbled feta, and fresh cilantro (or parsley).
Dress & Serve:
- Drizzle generously with Big Mama’s Calamondin Vinaigrette.
- Finish with an extra crack of black pepper if desired.
- Serve immediately and enjoy the garden-fresh flavors.
Big Mama’s Tip
This salad is also delicious with avocado slices or roasted corn for an extra layer of flavor and texture.
