I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.
I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.
With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.
For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.
The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!
So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!
8 ounces chicken breast tenderloins, halved crosswise
Salt and ground black pepper to taste
1 tablespoon olive oil or cooking oil
8 ounces fresh asparagus, trimmed
8 ounces fresh sugar snap peas, trimmed
3 cups mixed salad greens
1/2 each medium yellow and red pepper cut into thin strips
1/2 cup grape tomatoes
1 Recipe Ginger Garlic Dressing
1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.
Rosemary Lemon Chicken with Arugula Cannellini Bean Salad
I am finding out that in the blogging world, things can and do go awry…….I guess I should have know that it would not always be smooth sailing. I use a photo editing program that is currently experiencing difficulty. So this post will not have my usual formatting. As soon as my editing program is back to normal I will replace the photos to the type I usually have.
So, that being said ………..this weeks Date Night Dinner is of a lighter fare. We are still trying to eat “better”. I am once again using beans, but this time in a salad. In one of my previous jobs we had a lemon rosemary chicken marinade that we used for our chicken and I always thought it made the chicken juicy and flavorful. So since I could not for the life of me remember the recipe, I made up my own. It turned out very good. I used some of the same flavors for the salad and viola`……..a match made in heaven.
Maybe I am thinking of spring and summer and this will be a perfect dinner to eat alfresco. In better weather ……..the day I made this was one of the many days that it snowed this past month……..you could easily grill the chicken for your alfresco dining pleasure!
Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from 1/2 the lemon, 2 tablespoons olive oil, 1/4 teaspoon salt and pepper in a dish large enough to hold the chicken breast. Add the chicken turning to coat with marinade. Cover and refrigerate for 30 minutes.
Heat 1 tablespoon of olive soil in a skillet over medium heat. Remove the chicken from the marinade ( throw away remaining marinade). Cook 6 to 8 minutes per side ( depending on thickness of chicken) until cooked through (internal temperature of 165*)
For the Salad:
In a large bowl whisk the dijon mustard, juice form 1/2 lemon, 1 tablespoon red wine vinegar, and 2 tablespoons for reaming olive oil, and salt and pepper to taste. Add beans, arugula, and red onion, toss to combine.
Divide the salad between to dinner plates and serve with chicken breast.