SERVES: 4
Fresh seasonal veggies like asparagus, radishes, and greens are enhanced with this savory yet sweet Beet Orange Basil balsamic vinaigrette – finished with perfectly seasoned chicken that will keep you satisfied all spring long!
INGREDIENTS:
For the salad -
- ½ cucumber, sliced thin
- 6 radishes, sliced thin
- 1 bunch asparagus, trimmed
- 2 cups spinach
- 1 cup arugula
- 1 cup baby kale
- 1 zucchini, sliced thin lengthwise
For the dressing -
- 1/3 cup Medlie Beet Orange Basil
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- ½ lemon, juiced
For the chicken and marinade -
- 4 chicken breasts
- ¼ cup olive oil
- Juice of 1 lemon
- ¼ tsp cayenne pepper
- 1 tsp oregano
- sea salt and pepper, to taste
INSTRUCTIONS:
- Combine marinade ingredients in a plastic bag and marinate the chicken 30 minutes to 2 hours
- Preheat grill to medium heat
- Preheat the oven to 375 degrees
- Grill chicken for 5 minutes per side or until thoroughly cooked
- When the chicken is done cooking, wrap in aluminum foil & allow to sit for 5-10 minutes so that the meat has a chance to ‘rest’ and the juices redistribute before slicing
- Grill zucchini for 8 minutes, flipping halfway through
- Line a baking sheet with parchment paper
- Line asparagus on baking sheet and drizzle with 1 tbsp olive oil and 3 cloves of minced garlic
- Bake in oven for 25 minutes
- While the chicken is resting and the asparagus is finishing, make the dressing by combining all the dressing ingredients in a mason jar and shaking vigorously with the lid on to mix
- Assemble the salad by layering greens, radishes, cucumber, asparagus, grilled zucchini, and chicken; drizzle with the dressing and enjoy!
- Store leftovers in an airtight glass container – unused dressing will last up to two weeks in the refrigerator