Herby Lemon Grilled Chicken Breast Salad

🧂 Ingredients

• 1 recipe Herby Lemon Vinaigrette

  substitute lemon thyme for the regular thyme for even more lemony flavor
• 4 to 6 boneless

  skinless chicken breasts
• kosher salt
• freshly ground black pepper
• arugula
• extra virgin olive oil
• 1 to 2 lemons

  halved
• 1 to 2 c. halved grape tomatoes
• fresh lemon thyme or thyme leaves

Instructions

• 1 Place a bit of the herby lemon vinaigrette in a low, wide dish. Then pound the
  chicken breasts to an even thickness of about 1/2" (I place the chicken in a
  large resealable plastic baggie and pound with a kitchen mallet) and arrange it
  in the dish. Add more of the vinaigrette, as needed, and spoon it over the
  chicken to cover. Reserve any unused vinaigrette for topping a fresh green salad
  or veggies. Cover chicken and place in refrigerator to marinate for one to two
  hours.
• 2 Remove chicken from refrigerator. Heat grill to medium to medium-high heat,
  about 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the
  grates, add some canola oil or olive oil to a small bowl. Then fold a heavy
  paper towel a few times to make a smaller square. With a tongs, grasp the folded
  paper towel and dip it into the oil until the paper towel is drenched. Then run
  the paper towel over the grates, repeating until all grill grates are thoroughly
  oiled.)
• 3 Place cut sides of lemon halves on grill for just a minute or two, until charred
  and softened. Remove to a plate to cool. Oil grill grates again and place
  marinated chicken breasts on the grates. Grill for about 3 to 4 minutes, or
  until nicely charred. Flip chicken and grill for another 3 to 4 minutes on the
  second side, until nicely charred and an instant read thermometer reaches 160°F.
  Then pull the chicken off the grill, to a platter, to rest for a few minutes and
  continue to cook to 165°F. This will help to ensure that your chicken doesn’t
  dry out from over cooking it.
• 4 While chicken is resting, arrange arugula on a platter. Drizzle just a bit of
  olive oil over the top, followed by a squeeze of grilled lemon halves. Add grape
  tomatoes, course salt, and freshly ground black pepper. Arrange chicken breasts
  simply over the top of the salad and then sprinkle with fresh thyme leaves.

Nutrition Info