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Lemon Chicken Chopped Salad

Chicken and Salad:

  • two 6 to 8 ounce chicken breasts
  • 3 finely minced gloves of garlic
  • 2 tablespoons of freshly chopped thyme (can substitute 1 tablespoon of dry thyme)
  • 3 tablespoons of olive oil
  • 1 small diced stalk of celery
  • ½ small diced cucumber, seeds removed
  • 1 large peeled and grated carrot
  • ½ cup of small diced cherry tomatoes
  • ½ cup of small diced radishes
  • 1 cup of cooked corn kernels
  • 1 cup of sliced cooked asparagus
  • ½ small diced red bell pepper, seeds removed
  • ½ small diced yellow bell pepper, seeds removed
  • 1 head of sliced Romaine lettuce
  • Kosher salt and fresh cracked pepper to taste

Lemon Vinaigrette:

  • ¼ cup of white balsamic vinegar
  • juice of 2 lemons
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of honey
  • ½ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste

Serves 3 to 4

Procedures:

  1. Chicken: Mix and place the chicken, garlic, thyme and olive oil into a plastic bag and marinate in the refrigerator for at least 30 minutes. Once marinated, remove from the bag, season with salt and pepper and place in a large sauté pan on high heat for 3 to 4 minutes. After the 3 to 4 minutes is up, flip the chicken over and finish in the oven on 350° for 8 to 10 minutes. Once they are golden brown and cooked through out, remove from the pan and slice.
  2. Dressing: Whisk together white balsamic vinegar, lemon juice, mustard, honey, olive oil and salt and pepper and set to the side.
  3. To Prepare: Place all of the chopped vegetables in a large bowl, season with salt and pepper and toss with a small amount of the lemon vinaigrette (feel free to use your favorite vinaigrette) until everything is completely coated.
  4. To Plate: Place the tossed chopped salad on a plate and top off with the sliced chicken. Serve with a delicious glass of chilled Starborough Sauvignon Blanc.

The Starborough 2011 Marlborough Sauvignon Blanc has refreshing tropical fruit accents highlighted by lively acidity.