Wednesday, April 12, 2017

Grilled Chicken and Citrus Salad. 100 Days of Recipes: Day 9

Grilled Chicken and Citrus Salad

Today I am the 'gallerina' at The Village Potters, and on those days I usually bring foods to prepare in our studio kitchen. My studio mate Sarah is working hard to finish glazing a kiln load of pots and load it later today, so I told her I would bring food to prepare us lunch, and that it would fit within her preferred eating regimen, which is basically protein with fruits and vegetables, no refined grains, sugars, or saturated fats.

Chicken in the marinade.
To me, that says salad with a protein! I put the chicken breasts in the marinade at 7am, and they were perfect for the George Foreman grill by noon. The marinade and salad portion of this recipe reflects what I had on hand, paired with things from Sarah's shelf in the studio fridge - as is usually the case with the recipes I provide, you may adjust to your own tastes and what's in your pantry!

That moment when you realize you've completely failed as a taking-pictures-
 member of society.
The result was so good, and we were so consistently busy in the gallery, that I forgot to take my usual "plated" shot, but remembered just before I took the last bite of chicken.

Literally, the last bite of chicken.

worth it.
Grilled Chicken and Citrus Salad

Serves 4

Marinade for the chicken:

2 cups white wine, or rice wine vinegar
1 TBSP extra virgin olive oil
3-4 cloves pickled garlic, sliced
generous pinch of sea salt
1 tsp. turmeric
small bunch parsley, chopped
small handful of basil, chopped
1/4" nub of fresh turmeric, grated
1/2" nub of fresh ginger, grated
2 large chicken breasts, no skin, no bones

Mix all marinade ingredients, then add chicken and let marinate 4 hours or overnight.

I used a Foreman Grill - you can use a grill pan, or even a grill! Get it hot, and grill approx. 7-8 minutes per side. If you close the Foreman grill, that amount of time just about does it - it all depends on the thickness of the chicken breasts. Remove them from the grill, but don't cut them until you're ready to plate them on the salad.

for the salad:

1 head of Romaine
2 cups mixed baby greens
1/2 cup baby carrots
1/2 yellow pepper, sliced
3 large crimini mushrooms, thinly sliced
1 grapefruit, sectioned
1head broccoli, lightly steamed
1/2 cup cherry tomatoes
1 avocado, chopped
1 hard boiled egg
1/2 cup walnuts
1/4 sweet onion, thinly sliced

Balsamic Vinegar

Toss salad ingredients together in a large bowl. Sprinkle with salt and balsamic vinegar. Slice the chicken into strips or chunks, and place on top of the salad. Enjoy!

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