Ingredients
- 2 Chicken Breasts
- 1 16 ounce can of Ben’s Brewing Cash Flow IPA
- 2 cups strawberries hulled and quartered
- 1 avocado removed from shell, pitted, and sliced
- 1/2-3/4 cup sliced almonds toasted
- 4 ounces goat cheese crumbled
- 1 teaspoon olive oil
- a few pinches salt
- a few pinches pepper
- a few pinches garlic powder
- 6-8 cups arugula
For the Dressing
- 1/2 small shallot diced
- 4 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon poppyseeds
- 3 tablespoons Limoncello
- 1/2 teaspoon garlic powder
- 3/4 cup olive oil
- salt and pepper to taste
Instructions
- Combine chicken and Cash Flow IPA in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
- Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
- Remove chicken from the beer brine and transfer to a parchment lined baking sheet
- Discard beer brine – sadly, you can’t drink it now
- Sprinkle chicken with olive oil, salt and pepper
- Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
- While chicken is cooking, prepare the salad
- In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
- Top with chicken and almonds
- Serve with dressing
