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Lemon Chicken Salad | Serves 2 as a meal
2 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 3 tbsp extra virgin olive oil, 1 large garlic clove minced, 1/2 tsp salt + 1/4 tsp black pepper
1 large chicken breast , halved horizontally* OR 2 boneless skinless chicken thighs
1 tbsp Extra lemon juice, 1/2 tbsp olive oil
2 tbsp finely chopped dill
8 cups cos/romaine lettuce , chopped (or other lettuce)
1 cup cherry tomatoes , halved
1 medium avocado , quartered and sliced thickly
1/2 red onion , small, finely sliced
3/4 cup corn kernels , fresh or canned drained
120g/ 4 oz bacon , cooked then chopped (optional)
1. Place Dressing ingredients in a jar. Shake well.
2. Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate min 20 min up to 24 hrs.
3. Cook over medium high. Halved breasts: 2 min each side. Thigh: 4 min each side.
Transfer to plate, cover loosely with foil for 3 minutes. Slice.
4. Salad: Add dill into remaining dressing. Shake. Place remaining salad ingredients in a bowl. Top with chicken. Drizzle dressing all over. Crumble over bacon if using. Serve immediately!
. (via @/recipe_tin )
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