|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1/2 cup||(125 mL) Olive oil|
|1/3 cup||(80 mL) Balsamic vinegar|
|1 tsp||(5 mL) Dijon mustard|
|1 tsp||(5 mL) Chopped fresh rosemary|
|2||Cloves garlic, minced|
|1/2 tsp||(2 mL) Salt|
|1/4 tsp||(1 mL) Pepper|
|6 cup||(1.5 L) Assorted salad greens|
|1 cup||(250 mL) Jicama, chopped|
|1 cup||(250 mL) Sweet cherries, pitted and roughly chopped|
|1/2 cup||(125 mL) Freshly torn basil leaves|
PLACE chicken breasts in a large re-sealable plastic freezer bag. Whisk together olive oil, balsamic, mustard, rosemary, garlic, salt and pepper. Pour half of the liquid over the chicken. Seal the bag and massage to coat the chicken. Refrigerate for at least 30 minutes or up to 4 hours. Reserve the remaining liquid to use as dressing for the salad.
PREHEAT BBQ to medium-high. Lightly coat with non-stick cooking spray. Grill chicken for 10-12 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the grill and let stand for 5 minutes before slicing.
TOSS the remaining salad ingredients together in a large salad bowl or place on a platter. Top with sliced chicken and drizzle with the reserved salad dressing.
If you don’t have a BBQ, cook chicken under the broiler for 10-12 minutes per side or until the internal temperature reaches 165°F (74°C).
Add toasted hazelnuts for added flavour and vitamins.
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