Summer Salad With Lemon Thyme Chicken Recipe 55

WARM LEMON & THYME CHICKEN SALAD

Steps:

• Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
• Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

LEMON-THYME CHICKEN WITH HEIRLOOM TOMATO SALAD

Steps:

• Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze over the juice. Add 3 tablespoons of the oil along with the thyme, and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours.
• While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine.
• When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
• To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.

SUMMER SALAD WITH LEMON THYME CHICKEN RECIPE - (5/5)

Steps:

• Chop your chicken, peach and avocado. Combine all ingredients in a large bowl. Toss to distribute dressing. Enjoy!

ULTIMATE CHICKEN SALAD A LA JAKE

Steps:

• Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
• While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
• Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

SUMMER SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

WARM LEMON & THYME CHICKEN SALAD

Steps:

• Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands.
• Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through.
• Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
• Add the garlic and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves.
• Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan.
• Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

SUMMER THYME CHICKEN

Steps:

• In a small sauce pan, combine all ingredients except chicken.
• Bring to a boil.
• Reduce heat and simmer 2 minute
• Remove from heat and cool.
• Pierce chicken with a fork.
• Place in a tight fitting bowl.
• Add cooled marinade. Save some for basting.
• Turn to coat.
• Cover and refrigerate at least 2 hours. Grill or bake at 350 deg. about 50-55 minute
• Baste often with remaining marinade.

SUMMER THYME SALAD

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.