Winter Spa Salad and Lemon Chicken
Week of 02.04.19 to 02.08.19 “Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.”
Yields4 Servings
Yields4 Servings
For The Salad:
  • 2cups Spinachtorn or cut into small pieces
  • 2cups kaletorn or cut into small pieces
  • 1 celery stalkdiced
  • 1tablespoon dried cranberries
  • 1 Cucumberpeeled and sliced
  • ½cup parsleydestemmed and chopped
  • 2 roma tomatoesdeseeded and chopped
  • 1 can chickpeasrinsed and drained, 14-ounce
  • 2 mandarin orangespeeled and cut into pieces, for garnish
For the Chicken:
  • 1pound boneless skinless chicken breasts
  • 1/3cup olive oil
  • ½ lemonzested and juiced
  • ½teaspoon Salt
  • ½teaspoon pepper
For the Dressing
  • ¼ shallotminced
  • ½ bunch mintdestemmed and light minced
  • 3tablespoons mayonnaise
  • 2tablespoons cider vinegar
  • 2teaspoons Dijon Mustard
  • 2teaspoons brown sugar
  • ¼ teaspoon Salt
  • ¼ teaspoon pepper
To Make the Marinade:
  1. In a medium bowl, whisk together the olive oil lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the chicken in the bowl to marinade, cover and refrigerate for 30 minutes (while prepping other stuff) or as long as 2 hours.
To Make the Salad Dressing
  1. Whisk the dressing ingredients together.
To Cook the Chicken
  1. Heat the oil in a pan or pre-heat a griddle. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let stand for a few minutes to cool before cutting.
To Assemble the Salad
  1. Toss all other salad ingredients, including chicken, together with the dressing! Season with additional salt and pepper and maybe a drizzle of good olive oil.