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grilled chicken breast on a plate next to a colorful raw vegetable salad

Grilled Chicken Salad

rainbow carrots, fennel, Vella Jack

STARS

Serve up juicy, boneless chicken breasts with crisp mixed greens, thinly shaved fennel, ribbons of rainbow carrots, plump cherry tomatoes, and shaved Monterey Jack cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Salad

  • 1 fennel bulb, sliced thinly
  • 1 cup halved cherry tomatoes
  • 4 cups spring mix lettuce
  • 1/4 cup shaved villaseca cheese
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
5
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
6
In a large bowl, toss together the fennel, tomatoes, lettuce, cheese and dressing. Serve alongside roasted chicken.

Grilled Chicken Salad

rainbow carrots, fennel, Vella Jack

STARS

Serve up juicy, boneless chicken breasts with crisp mixed greens, thinly shaved fennel, ribbons of rainbow carrots, plump cherry tomatoes, and shaved Monterey Jack cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Salad

  • 1 fennel bulb, sliced thinly
  • 1 cup halved cherry tomatoes
  • 4 cups spring mix lettuce
  • 1/4 cup shaved villaseca cheese

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
5
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
6
In a large bowl, toss together the fennel, tomatoes, lettuce, cheese and dressing. Serve alongside roasted chicken.
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