Grilled Lemon-Herb Chicken Salad

Tender chicken marinated in lemon, rosemary, and thyme, grilled to perfection and served over a fresh bed of mixed greens with toasted walnuts and a light vinaigrette dressing.

Steps

1. In a small bowl, combine lemon juice, lemon zest, rosemary, thyme, salt, and pepper. 2. Place the chicken breast in the marinade and let it sit for at least 30 minutes. 3. Preheat grill or grill pan over medium heat. 4. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. 5. While chicken is grilling, toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. 6. In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper to make the vinaigrette. 7. Once the chicken is cooked, let it rest for a few minutes, then slice thinly. 8. Toss mixed greens with half the vinaigrette and arrange on a plate. 9. Top greens with sliced grilled chicken and toasted walnuts. 10. Drizzle remaining vinaigrette over the salad and serve immediately.

1 chicken breast (about 150g) 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped Salt and pepper, to taste 2 cups mixed salad greens 2 tablespoons walnuts, toasted 1 tablespoon olive oil (for vinaigrette) 1 teaspoon white wine vinegar (for vinaigrette) 1/2 teaspoon honey (for vinaigrette)