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  • Prep
    20 min
  • Total
    30 min
  • Servings

Super Green Salad with Chicken and Fresh Mozzarella


For the dressing

  • 60 mL (1/4 cup) of olive oil
  • 30 mL (2 tbsp) of balsamic vinegar
  • 5 mL (1 tsp) of Dijon mustard
  • 5 mL (1 tsp) of honey
  • Sea salt and freshly ground black pepper


For the salad

  • 2 chicken breasts (about 225 g / 8 oz.)
  • Sea salt and freshly ground black pepper
  • 15 mL (1 tbsp) of olive oil
  • 1 Boston lettuce head, leaves torn
  • 2 large kale leaves, stems removed, leaves minced
  • 2 handfuls of arugula
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 green apple, cored and diced
  • 2 kiwis, peeled and diced
  • 2 balls of Saputo Mozzarella Fresca Cheese (190 g each)
  • 30 mL (2 tbsp) of pumpkin seeds
  • 30 mL (2 tbsp) of minced chives


For the dressing

  1. Add all the dressing ingredients to a jar. Close and shake vigorously to combine. Set aside.


For the salad

  1. Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a medium skillet set over medium heat. Add the chicken breasts, cover, and cook for 4 minutes. Flip the chicken, cover, and cook for 3 more minutes. Remove from the heat and let rest, covered, for 5 minutes. Slice the chicken and set aside while you prepare the salad.
  2. In a large bowl, toss the Boston lettuce, kale, arugula, avocado, apple, and kiwi together. Drizzle with about 30 mL (2 tbsp) of the dressing, then toss to distribute. Season with salt and pepper. Divide the salad between 4 serving bowls. Garnish with sliced chicken and half a ball of Saputo Mozzarella Fresca Cheese. Drizzle each serving with a spoonful of dressing, then garnish with pumpkin seeds and chives. Serve immediately.


Note: You can use mixed lettuce from the store instead of the Boston lettuce, kale, and arugula trio.