Imagine a dish that transforms ordinary ingredients into a culinary symphony of flavors - where tender, herb-marinated chicken meets crisp spring vegetables in a dance of freshness and zest. This Lemon Herb Grilled Chicken Spring Vegetable Salad isn't just a meal; it's a vibrant celebration of seasonal ingredients that will transport your taste buds to a sun-drenched garden, promising a dining experience that's both light and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the chicken. In a medium bowl, combine the juice of one lemon, olive oil, dried oregano, thyme, salt, and pepper. Whisk the ingredients together until well blended.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes to allow the flavors to infuse.
- While the chicken is marinating, prepare the vegetables. Trim the ends off the asparagus and cut them into 2-inch pieces. Halve the cherry tomatoes and set them aside.
- Preheat your grill to medium-high heat. If using a grill pan, place it on the stove over medium-high heat and lightly oil the surface to prevent sticking.
- Once the grill is hot, remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the grill and let it rest for a few minutes before slicing.
- While the chicken is resting, grill the asparagus. Place the asparagus directly on the grill grates or in a grill basket. Cook for about 4-5 minutes, turning occasionally, until they are tender and slightly charred.
- In a large serving bowl, combine the mixed greens, grilled asparagus, and halved cherry tomatoes. Toss gently to mix the ingredients evenly.
- Slice the grilled chicken into strips and arrange it on top of the salad. Drizzle any remaining marinade over the salad for added flavor, if desired.
- Serve the Lemon Herb Grilled Chicken Spring Vegetable Salad immediately, enjoying the fresh flavors and vibrant colors of the dish.
Tips
- Marinating Magic: Always marinate chicken for at least 15-30 minutes to ensure deep flavor penetration and maximum tenderness.
- Temperature Precision: Use a meat thermometer to check chicken's internal temperature, ensuring it reaches 165°F for safe, juicy results.
- Grill Technique: Preheat grill or grill pan to medium-high heat and avoid moving chicken too much to achieve beautiful grill marks.
- Vegetable Timing: Grill asparagus just until tender-crisp to maintain its bright green color and nutritional value.
- Resting Rule: Let chicken rest 3-5 minutes after grilling to allow juices to redistribute, keeping the meat moist and flavorful.
- Dressing Option: For extra flavor, consider a light vinaigrette or drizzle of extra virgin olive oil to enhance the salad's freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 85mg
