Herby Lemon Grilled Chicken Breast Salad Recipes

HERBY LEMON GRILLED CHICKEN BREAST SALAD

Steps:

• Place a bit of the herby lemon vinaigrette in a low, wide dish. Then pound the chicken breasts to an even thickness of about 1/2" (I place the chicken in a large resealable plastic baggie and pound with a kitchen mallet) and arrange it in the dish. Add more of the vinaigrette, as needed, and spoon it over the chicken to cover. Reserve any unused vinaigrette for topping a fresh green salad or veggies. Cover chicken and place in refrigerator to marinate for one to two hours.
• Remove chicken from refrigerator. Heat grill to medium to medium-high heat, about 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Place cut sides of lemon halves on grill for just a minute or two, until charred and softened. Remove to a plate to cool. Oil grill grates again and place marinated chicken breasts on the grates. Grill for about 3 to 4 minutes, or until nicely charred. Flip chicken and grill for another 3 to 4 minutes on the second side, until nicely charred and an instant read thermometer reaches 160°F. Then pull the chicken off the grill, to a platter, to rest for a few minutes and continue to cook to 165°F. This will help to ensure that your chicken doesn't dry out from over cooking it.
• While chicken is resting, arrange arugula on a platter. Drizzle just a bit of olive oil over the top, followed by a squeeze of grilled lemon halves. Add grape tomatoes, course salt, and freshly ground black pepper. Arrange chicken breasts simply over the top of the salad and then sprinkle with fresh thyme leaves.

HERBY ORZO & LEMON SALAD

Steps:

• Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
• Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
• Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.