Sol Recipe

Marinate chicken

Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Cook chicken

Preheat grill or grill pan to medium-high (about 375–425°F / 190–220°C). Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain into strips.

In a small jar or bowl whisk together 1/4 cup extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs honey, 1 tsp Dijon mustard, 1 tbs orange juice, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning or sweetness. Refrigerate until ready to use; shake or whisk before serving.

Wash and spin dry spinach and arugula. Halve the cherry tomatoes. Peel (if desired) and slice cucumber into half-moons (about 1/4-inch thick). Halve and pit the avocado, slice or dice into bite-sized pieces; toss gently with a squeeze of lemon to prevent browning.

In a large salad bowl combine 4 cups baby spinach, 2 cups arugula, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1 avocado. Add 1/2 cup crumbled feta and 1/4 cup toasted sunflower seeds.

Pour about half of the Sunny Vinaigrette over the salad (reserve any extra for serving). Toss gently to coat, then arrange sliced grilled lemon chicken on top.

Garnish with 1/4 cup torn fresh basil and 2 lemon wedges. Serve immediately, offering remaining vinaigrette at the table.