Grilled Chicken Salad
Created by Down to Earth Marketsdowntoearthmarkets.com
Serves: 4
Course: Salad
Diet: Gluten Free
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 large skinless, boneless chicken breast halves
- Marinade:
- 1/4 cup olive oil
- 3 cloves of garlic, sliced
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh herbs
- Salad:
- 2 cups assorted chopped lettuces
- 2 cups chopped assorted greens, such as baby kale, mustard, beet greens or arugula
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
Instructions
Heat marinade ingredients in a small saucepan to blend flavors (do not allow garlic to brown). Set aside to cool.
Pound chicken breasts with a meat mallet until no more than 1/2 inch thick. In a shallow dish combine chicken breasts and cooled marinade and set aside for an hour or more. Towards the end of this time, heat a grill to medium or prepare a coal fire.
Grill chicken for 3 minutes on each side then remove to rest on a cutting board. Meanwhile arrange chopped lettuces and greens on a platter.Slice chicken into one-inch diagonal strips and place atop salad. Dress with olive oil, lemon juice, salt and pepper.
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