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Fresh update on a classic with room to make it your own. It may look like a ton of ingredients, but at its core it's just a simple marinade with an even simpler vinaigrette paired with some fresh items and great fridge leftovers (we're looking right at you breakfast's bacon and hardboiled egg snacks). It is exactly what to reward your body with after a day in nature.
Ingredients (serves 4)
Chicken
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon ground pepper
¼ teaspoon kosher salt
Extra-virgin olive oil (just enough to coat the chicken)
2 (8 ounce) boneless, skinless chicken breasts, trimmed
Vinaigrette
⅓ cup extra-virgin olive oil
¼ cup lemon juice (about 1 lemon)
2 teaspoons champagne vinegar
¾ teaspoon kosher salt
¼ teaspoon ground pepper
Salad
6 cups baby kale
1 medium ripe avocado, sliced
2 large hard-boiled eggs, sliced
4 slices cooked bacon, crumbled
½ cup crumbled feta cheese
handful strawberries, quartered
Instructions
Preheat grill over medium high.
Mix the herbs and spices for the chicken. Coat the chicken in olive oil and then rub in the spice mixture into the meat. You can let it marinate for a few minutes to several hours. (You can also cook it right away.)
Grill chicken until done (about 5-6 minutes per side).
Let chicken rest on cutting board.
Prepare vinaigrette (whisk everything together) and chop other salad ingredients.
Slice or cube chicken and arrange all ingredients on plates or a platter.
This recipe was adapted from Eating Well.
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