Mediterranean Salad With Grilled Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Pam Riesnberg, Home Appetit, from a cooking class that I took. It was wonderful-there is short marination for the chicken and it is grilled on a stove top in a grill pan and the salad and dressing are easy to assemble. This would be nice for a luncheon or a party. Ingredients:
2 lbs boneless skinless chicken breasts, pounded |
1 lemon, juice of |
1/4 cup olive oil |
1 teaspoon ground cumin |
salt, to taste |
pepper, to taste |
2 heads romaine lettuce, shredded |
1 cup cherry tomatoes, halved |
1 cup cucumber, diced |
1 cup red onion, chopped |
2 carrots, shredded |
2 cups pita chips, plain |
1/2 cup extra virgin olive oil |
1 lemon, zest of, and reserve |
1/4 cup lemon juice |
1 tablespoon dijon mustard |
2 tablespoons honey |
2 tablespoons fresh dill, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
2. Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
3. Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
4. In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
5. Whisk the dressing and add to the salad and toss more and serve immedietly.
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