Nope. Still not tired of grilled chicken. Consistently having a grilled chicken salad once a week with no complaints. It’s the grill d’jour, er, grill d’summer!
Also…am I the only one who agrees that butter lettuce is probably one of the sexiest lettuces out there? Iceberg and romaine ain’t got nothing on a head of butter lettuce.
I looked to Martha Stewart for some inspiration for this one. Her team marinates the chicken and uses thigh. Marinating chicken is totally unnecessary as I’ve discovered grilling SOME chicken this summer, and I used only breast meat to reduce the fat and cholesterol. I also changed the proportions of the lemon vinaigrette to what I usually do (which I happen to think is the perfect ratio of lemon to oil) as well as throwing a mix of herbs – sage, basil, and mint – onto the salad for some zing. This salad is like a little summer holiday in your mouth, best enjoyed with a glass of light red wine and some seltzer on a high top bistro table. Or at least close your eyes and pretend….
Butter Lettuce, Pea, and Grilled Chicken Salad
- 3, 4-5oz chicken breasts, patted dry and seasoned with salt and pepper
- 3 cups frozen peas, thawed, rinsed, and drained
- 1 large head of butter lettuce, roughly chopped
- 1 bunch of herbs (10-12 leaves each of basil sage, and mint (or whatever you like))
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced
- 1 shallot, minced
- salt + pepper
1. Grill the chicken. Grill each side for about five minutes, or until the chicken reaches 165 degrees. Allow the chicken to rest, then cut into 1/2 inch dice.
2. Make the vinaigrette. In a medium bowl, add the shallot, garlic, mustard, and lemon juice. Drizzle in the olive oil as you whisk. Season to taste with salt and pepper.
3. In a large bowl, combine the salad ingredients (lettuce, peas, herbs, chicken) and dress. Serve immediately.