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G4 Recipe

Name: Automatic Taco and Tequila Bars G4 Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 cups spring mix (or mixed salad greens); 1 cups grape tomatoes, halved; 1 cup cucumber, seeded and thinly sliced; 1 each avocado, diced; 0.25 cup red onion, thinly sliced; 0.5 cup feta cheese, crumbled; 0.5 cup toasted walnuts, roughly chopped; 2 each boneless skinless chicken breasts; 2 tbs olive oil (for marinade); 1 tbs lemon juice (fresh); 1 tsp garlic, minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 3 tbs extra-virgin olive oil; 2 tbs lemon juice (fresh); 1 tsp honey; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 tsp lemon zest (optional); 1 tbs fresh parsley, chopped

Inspired by Automatic Taco and Tequila Bar

Time35m

Serves4

Make G4 Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Salad

6 cups spring mix (or mixed salad greens)

1 cups grape tomatoes, halved

1 cup cucumber, seeded and thinly sliced

1 each avocado, diced

1/4 cup Red onion, thinly sliced

1/2 cup Feta cheese, crumbled

1/2 cup toasted walnuts, roughly chopped

Protein (Grilled Chicken)

2 each boneless skinless chicken breasts

2 tbs olive oil (for marinade)

1 tbs lemon juice (fresh)

1 tsp Garlic, minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Dressing (Lemon-Honey Vinaigrette)

3 tbs extra-virgin olive oil

2 tbs lemon juice (fresh)

1 tsp Honey

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finish & Garnish

1/2 tsp lemon zest (optional)

1 tbs Fresh parsley, chopped

Method

Protein (Grilled Chicken)

Prepare and Marinate Chicken

Pound or butterfly the 2 chicken breasts to an even thickness (about 3/4 inch) so they cook evenly. In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken, turn to coat thoroughly, cover and refrigerate for at least 15 minutes and up to 2 hours.

Grill the Chicken

Preheat a grill or grill pan over medium-high heat and oil the grates lightly. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Dressing (Lemon-Honey Vinaigrette)

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more honey for sweetness or a pinch more salt if needed.

Main Salad

In a large bowl, add 6 cups spring mix, 1 cup halved grape tomatoes, 1 cup thinly sliced cucumber, 1 diced avocado and 1/4 cup thinly sliced red onion. Toss gently to combine so avocado doesn't get mashed.

Add the sliced grilled chicken to the top of the salad and sprinkle 1/2 cup crumbled feta and 1/2 cup toasted chopped walnuts evenly over the salad.

Pour the lemon-honey vinaigrette over the salad — start with about half the dressing, toss gently, then add more to taste (usually all will be used for 4 servings).

Finish & Garnish

Zest half a lemon (about 1/2 tsp) over the salad for bright aroma, sprinkle 1 tbs chopped fresh parsley, and give one gentle final toss. Serve immediately.