I have a small but profuse Meyer lemon tree in my back yard. At this time of year I am always looking for ways to use more lemons.
Here’s a super flavorful Grilled Lemon Chicken Salad. The bold Vinaigrette and really perks up a simple salad of greens and grilled chicken. This recipe is for four people, and is easily halved.
4 boneless skinless Chicken Breasts
Zest One Lemon
Juice of Two Lemons
Herbes de Provence, or any combination of dried herbs you like
A mixture of Curly Endive and Romaine
In a food processor combine:
2 T chopped Shallots
1 t. Whole Grain Mustard
¼ cup fresh Basil leaves*
¼ Extra Virgin Olive Oil or Lemon Olive Oil
Zest and juice of one lemon
Salt and pepper to taste
Mix the lemon juice, zest and dried herbs in a small bowl. Place the chicken breasts in a shallow baking pan and pour the mixture over the chicken. Marinate for one hour on the counter, or all day, covered, in the refrigerator.
Grill the chicken breasts and allow to rest at least ten minutes. Toss the lettuces in a large bowl with the dressing. Plate and top with a chicken breast cut in diagonal slices.
Since I’m usually just cooking for John and me, I will often grill one or two extra pieces of chicken and freeze those. To “resuscitate” these little grilled chicken bullets, when I take them out of the freezer, I add the lemon juice and herbs while they are thawing to add moisture.
Near the end of my lemon “crop” I juice several lemons and freeze the juice in ice cube trays.
*If you don’t have fresh basil, it’s also good with some fresh dill instead.
Would love to know how you like it!