Market Greens Recipe
Grilled chicken on a bed of mixed greens, corn, green peas, carrots, cucumber, cherry tomatoes, and avocado served with lemon dressing on the side.
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Ingredients
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Salad Base
Grilled Chicken
Lemon Dressing (served on side)
Method
Salad Base
- 1
Prepare vegetables
Rinse and thoroughly dry the mixed greens in a salad spinner or with paper towels. Halve the cherry tomatoes. Peel (if desired) and julienne or shred the carrot. Slice the cucumber into half-moons and slice the avocado just before serving to avoid browning. Place the mixed greens in a large shallow bowl or on individual plates.
- 2
Assemble salad components
Evenly distribute the corn kernels, green peas, carrots, cucumber slices, and halved cherry tomatoes over the bed of mixed greens. Keep the avocado slices to one side or arrange on top so they retain shape and color until served.
Grilled Chicken
- 3
Pound and season
Pat the chicken breasts dry. If thick, place between plastic wrap and lightly pound to an even 1/2–3/4 inch thickness for even cooking. In a small bowl combine 1 tablespoon olive oil, lemon zest, minced garlic, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Rub this mixture over both sides of the chicken breasts and let rest 10 minutes at room temperature (or refrigerate up to 1 hour).
- 4
Grill or pan-sear
Preheat a grill or heavy skillet (cast iron) over medium-high heat. Brush the grill or skillet lightly with oil. Cook the chicken 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned. If using a grill, close the lid between flips to cook evenly.
- 5
Rest and slice
Transfer cooked chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute. Slice the breasts thinly on a diagonal and arrange on top of the prepared salad base just before serving.
Lemon Dressing (served on side)
- 6
Emulsify dressing
In a small jar or bowl combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/4 tsp grated garlic, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Close jar and shake vigorously until emulsified, or whisk vigorously in a bowl until combined and slightly thickened. Taste and adjust seasoning — add up to 1/2 tsp more honey for sweetness or a pinch more salt if needed.
- 7
Serve on side
Pour dressing into a small serving pitcher or ramekin and serve alongside the plated salad so each diner can dress to taste. If packing-to-go, place dressing in a sealed container.