April 14, 2008

Grilled Lemon Chicken over Salad Greens

The beginning of spring can be seen in many different signs. The trees begin to bud, daffodils and tulips begin to bloom, the weather is nice enough to spend the day outside... and finally, it's grilling season! Which means we'll be throwing various things on the grill nearly every day.


I found a recipe on Cooking Light that was for a Grilled Lemon Chicken Salad. I decided to use the marinade for the chicken, but put it over salad greens and use some toppings we prefer instead of what the recipe said to do. The marinade is so simple. Mix together 3/4 cup of fresh lemon juice, 1/4 cup EVOO and 1 tablespoon fresh thyme leaves. Then, pour the marinade over the chicken breasts and allow to sit in the fridge for about 1 hour. The lemon flavor is not as overpowering as I thought it might be and the chicken was nice and juicy. This is one of those super simple meals that could be prepared on a busy weeknight without too much effort, which will be a recurring theme on this blog during the next couple of months of little league baseball season!

lemon chicken salad

6 comments:

Kevin said...

That salad looks simple filling and tasty.

Happy cook said...

Wonderul salade.

Kate said...

Seriously all you need is a good marinade and dinner's practically done!

RecipeGirl said...

I totally hear you about little league season!! Quick meals are a bonus for sure. This looks great, and I wonder if the marinade would be good with shrimp too?

Lina said...

Looks healthy and crunchy!

StickyGooeyCreamyChewy said...

Looks great, Patsy! Delicious and healthy too. I could use a few meals like this!

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