The Best Summer Salad, Part 2! Save This Summer Chicken Sala

• 總時間: 3 minutes

食材

Mint Dressing Ingredients:

⅔ cup olive oil

1 lime juiced

4 tbsp honey

1 small shallot

Juice from 1 orange

½ cup fresh mint

½ tsp mustard

¾ tsp salt

Everything Else:

8 chicken breasts, sliced thin

3 ears of corn

1 tbsp olive oil

1 English Cucumber diced

¼ red onion diced

1 fresno pepper minced

1 cup mint

3 ounces feta crumbled

1½ cups quinoa (optional)

1 avocado diced (optional)

步驟

Preheat the grill to high.

Add all of the dressing ingredients to a blender and blend until silky smooth.

Season the chicken generously with salt and pepper and brush the corn with 1 tbsp of olive oil.

Grill the corn until charred on all sides, then remove from the grill and set aside. Grill the chicken for about 3 minutes on each side or until the chicken has an internal temperature of 165°F. Timing will depend on how thin your cutlets are.

Mix together the remaining ingredients and fold in ½ the dressing. Plate the chicken, top with the remaining dressing and salad. Enjoy!