Grilled Chicken with Summer Salad

This recipe is also from The $5 Dinner Mom Cookbook by Erin Chase

 

Grilled Chicken with Summer Salad

 

3 to 4 boneless, skinless chicken breasts

marinade for chicken (from another page will post on the bottom- or use your own favorite)

1/2 head romaine lettuce

1 plum tomato, seeded and diced

homemade Balsamic Vinaigrette Dressing (also from another page will post below)

 

Marinate the chicken with your favorite marinade for at least 30 minutes in the refrigerator.  Grill the chicken for 6 to 8 minutes on each side, or until chicken is no longer pink in the middle.  The grilling time may vary depending on the thickness of each chicken breast.

(Bake these in the oven if you are having yucky weather like us and don’t feel like tending to the outdoor grill and don’t have an indoor grill.)

 

Using a plastic lettuce knife to prevent browning, chop 1/2 head of romaine lettuce. Toss with diced plum tomato.

 

Prepare the vinaigrette dressing.  Toss the dressing with the salad just before serving.

 

Serve grilled chicken with summer salad.

 

Honey Mustard Marinade-

1/4 c honey

3 tbsp mustard

1/2 tsp vinegar

In small bowl whisk together and brush on chicken.

 

Balsamic Vinaigrette

4 tbsp balsamic vinegar

1/2 EVOO

1 garlic clove crushed

salt and pepper

In a small bowl or container, shake the balsamic vinegar, olive oil, crushed garlic and salt and pepper to taste.

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