Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens.
On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless.
INGREDIENTS:
1 lb. boneless chicken breast
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
SALAD DIRECTIONS:
Add one can of black beans that were drained and rinsed to a large bowl. Add 2 cups canned corn and two cups of halved cherry tomatoes along with 1 tablespoon minced shallots, the juice of 2 limes, 2 tablespoons of extra virgin olive oil and a handful of fresh chopped cilantro.
Mix together and season with salt and black pepper to taste.
Add lemon juice, olive oil, salt, pepper and garlic powder to a shallow bowl. Beat vigorously with a fork to combine into a dressing.
Cut each breast in half to make 4 even pieces about 1/2 inch thick. Add the chicken to the dressing and let marinate for at least 20 mins. flipping half way through.
Grill 5-7 minutes each side or bake on 400F for 25-30 mins. flipping half way through or until golden brown.
Serve.
Enjoy!
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