Jul 8, 2020

Lemon Thyme Grilled Chicken Salad

Yield: 6 Servings

12 oz Chopped Romaine
12 oz Chopped Iceberg lettuce
8 Tb. Crumbled Feta
15 ea. Blackberries
12 ea. Orange Segments
12 ea. Cherry Tomatoes (cut in half length-wise)
12 ea. Chives, Minced

2 Tb. Oats
1 Tb. Almonds
1 Tb. Brown Sugar
1 Tb. Honey
Salt to Taste
1 Tb. Canola Oil

Combine oats, almonds, brown sugar, honey, salt, and canola oil. Lay parchment paper or wax paper down on sheet tray. Spread out the mixture on tray and bake at 250° for 1 hour and 15 minutes. Cool once done and break into small pieces.

1 tsp. Lemon Pepper
1 tsp. Dried Thyme
1 tsp. Kosher Salt
6 Small Chicken Breasts
5 Tb. Olive Oil

Mix the lemon pepper, dry thyme, and salt together. Season chicken with lemon pepper mixture on both sides. Grill mark or sear chicken.
Preheat grill on medium to high heat and right before putting the chicken on, spray with pan spray at a slight angle. When grilling, you are looking for those dark lines across the breast.
Preheat your pan on medium-high heat. Once heated put 1 tsp of olive oil in the pan and let it sit for a few seconds. Lay the breast down away from you top or “presentation” side first. It should start sizzling pretty loud immediately. Let it cook on that side for 30 seconds. Flip the breast and repeat. Both sides should be golden brown. Cook in oven at 350° for roughly 20-25 minutes or until 165° internal temp. Once cooked, let it cool. When cooled down, brush with olive oil and slice diagonally into ½ inch pieces.
½ fl. Oz. Golden Balsamic Vinegar
1 Tb. Water
¼ tsp. Dijon Mustard
½ Tb. Honey
1 Tb. Sugar
1/3 tsp. Kosher Salt
1/3 c. Canola Oil

Combine all ingredients into a blender and blend on high for about 30 seconds. It should become a semi-thicker consistency. If it’s too thin, add a little bit more oil and blend again on high. If it’s too thick, add a little bit of water and blend to thin it out.

Combine all ingredients except the oil. Give it a good mix. While whisking, slowly add the oil. This will take a while to get to the right consistency, so you must keep whisking the entire time to create a proper emulsion between oil and liquids in the dressing.

Take oranges and cut off the top and bottom. Then cut off the rind without taking out chunks of the orange. After the rind has been removed, take a paring knife and slice between the membranes of the orange and the meat of the orange. Do that to every orange section and you should end up with orange wedges with just the meat of the orange.

Lettuce, blackberry, orange, tomato, feta, oat crumble, sliced chicken, chives.
Pair with Golden or Dark Balsamic dressing or your favorite.