Wednesday, September 4, 2013

Grilled chicken breast and garden salad with beet juice dressing

This is the most delicious chicken salad ever and so quick and simple.
The chicken is soo juicy an the salad has so many flavours.

First prepare the marinade for the chicken. Fresh garlic, rosemary, thyme, salt, pepper and olive oil. 

Then flatten the boneless skinless chicken breast. You can butterfly and then pound if they are thick breasts or just pound. Put the marinade and the chicken in a ziplock and let marinate on the counter for 20-30 minutes. This will not only flavour the chicken but also allow it to come to room temperature. (If you are going to marinate it for any longer put in fridge obviously).

While it is marinating prepare your salad. In mine there are grape tomatoes, Cajun bell peppers, baby lettuces, radish leaves, cucumber, pickled banana peppers, and pickled beets. Experiment with whatever is fresh!   Here are the ingredients picked fresh from the garden.

Here is all is combined with ingredients from the fridge all chopped up.  Notice how the cucumber really picks up the colour from the beets.  Just wait till you see the colours once the dressing is added!

 The dressing is so easy and was a result of finishing my jar of beets. There was all that beer juice and I was likely not make this into a dressing. So I whisked it with olive oil and a little salt and pepper. Wait to dress salad until right before serving.

After the chicken has marinated grill it on medium-high heat for about 4-6 minutes per side. (Since it is thin you may want to oil your grill to prevent sticking, just use a cotton cloth with oil on it and carefully rub directly onto the hot grill.)  Do not over cook the chicken once it is no longer pink its good to go. I served it with some rosemary focaccia garlic bread that I grilled.

Dress the salad and and notice the amazing  transformation of colour.  (I wish I had noticed this pic wasn't focused, doh! )

Slice the chicken and serve over the salad.

Have you ever used beet juice in a salad dressing?  Or for anything else (beside the obvious - a home for the beets).  Let me know in the comments.

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