Takes 50 min + marinating time; Feeds 4
Ingredients and Method For Chicken Marinade
- 2 large chicken breasts split in half, book wise and pounded
- Juice of 2 lemons
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- Olive oil and salt
Combine all ingredients with about 2 tsp salt and a few hefty glugs of olive oil. Refrigerate for at least 2 hrs.
Ingredients and Method for Creamy Balsamic Dressing
- 2 tbsp good balsamic vinegar
- 2 tbsp half and half + more as needed
- 1/3 cup mayo
Whisk mayo and balsamic together and slowly add in half and half until desired consistency is reached. Refrigerate.
Ingredients and Method for Putting the Grilled Lemon Chicken Salad with Dates, Peaches and Creamy Balsamic together
- 1 large avocado, sliced
- 2 heads leaf lettuce, separated
- 1 large peach, sliced
- 4-5 dates, cut into small rounds
- 4-5 baby cucumbers, cut into small rounds
- 4-5 shallots, sliced thinly
- 12-15 small mozzarella balls, cut in half
- Salt, pepper, canola oil, fresh thyme and lemon wedges
In a small pan fry your shallots in 2-3 tbsp canola oil, until golden ~ 4-5 min. Set aside.
Light your grill to medium high and sear chicken until nice grill marks appear on one side. Flip turn temp down to medium. Cook until chicken is cooked through or internal temp reads 160F. Remove and cover with aluminum foil. The chicken must rest 10-15 min. This will allow it to finish cooking (temp needs to be 165F) and keeps the juices inside.
Once rested, slice the chicken.
Assemble salad: Leaf lettuce, peaches, avocado slices, mozzarella, cucumbers, chicken. Top with micro arugula, crispy shallots, dates and finally the creamy dressing. Taste and adjust with salt and pepper if needed. Serve with thyme and lemon wedges.
Summer beauty bounty at its finest. Need more hot weather favs:
- Caramelized Nectarine and Prosciutto Salad
- Mango and Halloumi Salad with Honey Balsamic Cherries
- Chicken Milanese with Arugula Salad and Lemon Oil
- Shrimp and Stone Fruit Salad with Prosecco Citrus Vinaigrette
- Steak Lettuce Wraps with Mango, Gooseberry Guac
