We broke a record yesterday with a high of 64 degrees, proving that spring has sprung in more ways then on our clocks. After a walk around our neighborhood, it was official...springs arrival was confirmed with the smell of charcoal and barbequing which was as thick as the fog we experienced last week. We put some chicken breasts in a bag to marinade, chopped up our favorite salad toppings and fired-up the grill for a light and delicious grilled chicken salad. We grilled extra chicken so that we could have a grilled chicken sandwich for the next day's lunch...yum-o!
Grilled Chicken Salad
4 boneless skinless chicken breasts
1/4 c. lemon juice
lemon zest
3 Tbs. olive oil
1/2 tsp. salt
1 tsp. pepper
2 cloves of garlic, minced
Place all ingredients in a large ziploc bag and close. Toss bag around until chicken is well coated and refrigerate for 2-3 hours. Grill chicken until internal temperature reaches 165 F on a meat thermometer.
Let rest for 5 minutes and then slice and serve on your favorite salad.
The salad we made tonight:
leafy green lettuce
craisins (my favorite salad topping)
pecans
carrots
green onions
peas
feta cheese
Printable Recipe
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