Name: Grilled Lemon Chicken Salad
Ingredients: 3/4 cup Lemon juice (freshly squeezed); 3/4 cup Olive oil; 2 teaspoons Salt (kosher ); 1 teaspoon Black pepper (freshly ground); 1 tablespoon Thyme leaves (fresh and minced); 2 pounds Boneless skinless chicken breasts halves; 1/4 cup Lemon juice (freshly squeezed); 1/4 cup Olive oil; 1 cup Raw sugar snap peas (trimmed); 1/2 Red bell pepper (julienned ); 1/2 Yellow bell pepper (julienned); 1 Lemon (thinly sliced ); 1/4 teaspoon Salt (kosher); 1/4 teaspoon Black pepper (freshly ground)

Grilled Lemon Chicken Salad

CourseSalads

Grilled Lemon Chicken Salad

CourseSalads

Ingredients

Chicken

3/4 cup Lemon juice freshly squeezed
3/4 cup olive oil
2 teaspoons Salt kosher
1 teaspoon Black pepper freshly ground
1 tablespoon Thyme leaves fresh and minced
2 pounds Boneless skinless chicken breasts halves

Salad

1/4 cup Lemon juice freshly squeezed
1/4 cup olive oil
1 cup Raw sugar snap peas trimmed
1/2 Red bell pepper julienned
1/2 Yellow bell pepper julienned
1 Lemon thinly sliced
1/4 teaspoon Salt kosher
1/4 teaspoon Black pepper freshly ground

Servings:

Instructions

For the Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum). Cover and marinate in refrigerator 6 hours or overnight.
Heat a charcoal grill and cook chicken for 10 minutes on each side, until just cooked through. Refrigerate and chill. Slice breasts diagonally into 3/8-inch-thick slices.
For the Salad: Toss chicken plus its juices, lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.

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