Citrus Grilled Chicken Salad

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So yesterday I was craving grilled chicken and fresh citrus (90 degree weather may have influenced my decision not to turn on the oven) This tasty, bright triple citrus marinade on the chicken pairs so nicely along side lemon dill vinaigrette on the salad. I used organic chicken thighs, I love them for grilling, but you can use whatever you prefer. It was delicious, my husband and my son both loved it, that last part is a milestone because were in that toddler phase where almost everything that is put in front of him results in a dinner table battle. I hope you enjoy it as much as we did, I think this will be a weekly occurrence at our dinner table! Thanks for reading. Tanya

To Marinate the Chicken
- 1/2 teaspoon Red Pepper Flakes (more or less to taste)
- 4 cloves of Garlic, chopped
- 1 teaspoon of both Kosher Salt & Black Pepper (more if you like)
- Zest & Juice of 1 Lemon
- 1/4 cup Lime Juice
- 1/4 cup Orange Juice
- 1 tablespoon Brown Sugar (light or dark)
- 2 tablespoons Extra Virgin Olive Oil 
- 6 Organic Chicken Thighs

Whisk all to incorporate and pour over chicken in a container with lid, shake a little to thoroughly coat all  sides anyplace in the refrigerator for at 2-4 hours.

Then start pepping the vegetables for salad, I used, organic baby greens topped with tomato, cucumber, red onion and fennel. (fennel + citrus = YUM!) Thin slice the cucumber, onion and fennel and halve the cherry tomatoes. Set aside on a plate in your fridge until dinner is ready. Then whip up your vinaigrette.

Lemon Dill Vinaigrette
- Zest and Juice of 1 Lemon
- Juice of 1 Lime
- 1 teaspoon Kosher Salt & Black Pepper to taste
- 1 teaspoon Brown Sugar
- 1/3 cup Extra Virgin Olive Oil
- 1/3 cup White Wine Vinegar
- 1 tablespoon Dijon Mustard
- 2 tablespoons chopped fresh Dill
Combine all in a container with a lid and whisk until well incorporated, Cover with a lid and put in the fridge. Give it a good shake before serving.

When your chicken comes off the grill, plate it up with your salad and drizzle a little on the chicken as well as your greens. Serves 2-4 

Tanya YoungmanComment