This hot weather we’ve been having calls for cold meals! But when I get home from work I want something that is also filling and satisfying. This salad fits the bill!
You can make the chicken ahead and just store it in the refrigerator until you’re ready to use it. Brining is what makes it so good! Works great with wings too – just toss with some hot sauce or BBQ sauce before grilling.
What you need:
- 1/8 cup salt
- 1 quart luke-warm water
- 2 sprigs of fresh rosemary – about 6 inches long
- 1 whole chicken breast or two halves
- 1 Tablespoon chopped rosemary leaves
- ¼ cup olive oil
- Grape tomatoes
- Green or red onion
- Squeeze of lemon
How to Do it:
Dissolve the salt in the water. Add the chicken and the rosemary, then refrigerate for 1-2 hours.
Make the oil – stir the chopped rosemary into the olive oil. Microwave for about 1 minute. Allow to cool, then set on the counter until ready to use.
After the chicken has brined, heat a grill or grill pan to medium high. Brown the chicken on both sides, then reduce heat to low and cover.
Cook until the meat is no longer pink. A whole breast will take about 30 minutes, half breasts about 20. Turn the heat to high and crisp up the outside for about 2 minutes each side.
Remove from heat and let rest for about 10 minutes.
Make the salad while it rests. You can put anything you want – I used the ingredients above.
Slice the chicken breast and place on the salad. Drizzle the salad and the breast with some of the rosemary oil.
Serve – Delicious!
Makes four servings of chicken.
© Copyright 2018 The Lazy Gastronome
Below are some of the items we used to create this recipe!
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I could eat a grilled chicken salad any time of year and this one sounds fabulous. Thank you for sharing at Thursday Favorite Things.
Thanks Amy – and thanks for stopping by!
It sounds perfect for summer. Thank you for sharing the recipe at The Really Crafty Link Party this week. Pinned.