Grilled Chive & Buckwheat Honey Chicken over Spring Greens

Prep Time: 30 min
Cook Time: 30 min
Serves: 4

Chives and buckwheat honey are used to make a delicious chicken marinade that is also used as a lower-fat dressing for the salad greens. This main course salad is brimming with the healthy goodness of lean chicken, spring salad greens and dandelion greens.


1/3 cup (75 mL) buckwheat honey
1/3 cup (75 mL) white wine vinegar
1/3 cup (75 mL) olive oil
1 tsp (5 mL) grainy Dijon mustard
1/4 cup (60 mL) chives, chopped
1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
8 cups (2 L) mixed salad greens
2 cups (500 mL) dandelion greens, chopped
8 chive blossoms, (optional)
8 sprigs chives, fresh


1 Puree buckwheat honey, vinegar, olive oil, Dijon mustard and chives in blender or food processor.
2 Reserve half of this vinaigrette to dress the salad (½ cup – 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag. Seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
3 Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice cooked chicken into long strips. Set aside.
4 Meanwhile, prepare salad of mixed spring salad greens and dandelion greens. Toss with ¼ cup (60 mL) of the reserved marinade.
5 Serve chicken strips over greens with the remaining vinaigrette. Garnish with fresh chive blossoms and green chive sprigs. For a dramatic effect you can stick 4 or so sprigs of chives vertically into the centre of the salad on dinner plates (optional garnish).