Welcome back to me – sorry I’ve been absent on the blog posting lately. This past week was a little nutty with finishing a huge paper for grad school and a big weekend at work. It doesn’t look like things will be slowing down anytime soon, which is ok with me. Cheers to a great week ahead and the beginning of summer!
To celebrate warm temperatures and summer hours starting for work this week, I’ve got a great new homemade salad. This honey-lemon chicken is enhanced with some diced basil on top. I served mine over a fresh summer salad and whipped up my own lemon-honey dressing. Pretty darn tasty if you ask me.
Honey Lemon Grilled Chicken Salad with Vinaigrette (Recipe inspired by this)
Zest of 1 lemon
1/4 C. lemon juice
1/3 C. honey
1/4-1/3 C. fresh basil
2 boneless chicken breasts
1/4 C. Olive Oil
1/4 C. Lemon Juice
Dash of honey
Splash of salt
Stir all ingredients vigorously with fork. Pour over salad.
Whisk together honey, zest and lemon juice. Cut chicken into 4-5 smaller pieces. Place the chicken and marinade in a dish and cover with plastic wrap. Refrigerate for 1-6 hours. Make Vinaigrette.
Heat grill to medium high heat and add the chicken. Cook for 4-6 minutes and flip. Cook for an additional 5-6 minutes. Remove from the grill and let sit for 4-6 minutes. Sprinkle with fresh basil. Feel free to serve chicken over fresh salad with Honey-Lemon Vinaigrette. Enjoy!