Grilled Chicken on Strawberry Mango Salad
Happy third day of summer! June 22 was the Solstice - the longest day of the year and the official start of summer!
My new go-to dish to make this summer is a grilled chicken salad. Well, probably more of just a salad with changing toppings and ingredients, although so far I've only used chicken as a topping. I do have some flank steak in the freezer, though, so there's an idea. Last night's dinner was grilled chicken salad with mixed salad greens. I used the same dressing that I did here because it's much tastier than the honey-mustard one I made a week ago. The dressing recipe makes a lot, so you're bound to have leftovers. Which is not such a bad thing. :)
The chicken was simply marinated in the juice of one lemon, some chopped garlic, and bit of light soy sauce, then grilled just before serving, 6 minutes on each side. While the chicken was grilling, I sliced some local strawberries (yes,
chocoganache, local ones, not the ones from Californa!), diced one mango, and tossed them with the salad greens, the dressing, and a sprinkling of sesame seeds.
After the chicken was done grilling, I set them aside for a while so the juices could settle while I arranged the salad on individual plates. I then sliced the chicken breasts and lay them on top of each bed of greens, and voila!
My new go-to dish to make this summer is a grilled chicken salad. Well, probably more of just a salad with changing toppings and ingredients, although so far I've only used chicken as a topping. I do have some flank steak in the freezer, though, so there's an idea. Last night's dinner was grilled chicken salad with mixed salad greens. I used the same dressing that I did here because it's much tastier than the honey-mustard one I made a week ago. The dressing recipe makes a lot, so you're bound to have leftovers. Which is not such a bad thing. :)
The chicken was simply marinated in the juice of one lemon, some chopped garlic, and bit of light soy sauce, then grilled just before serving, 6 minutes on each side. While the chicken was grilling, I sliced some local strawberries (yes,
chocoganache, local ones, not the ones from Californa!), diced one mango, and tossed them with the salad greens, the dressing, and a sprinkling of sesame seeds.
After the chicken was done grilling, I set them aside for a while so the juices could settle while I arranged the salad on individual plates. I then sliced the chicken breasts and lay them on top of each bed of greens, and voila!