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Week of 9/6/21

Lemon Dijon Chicken and Butter Lettuce Salad
with avocado / radishes / pistachios / corn

Active: 35 Total: 35
Original GF Paleo Vegetarian
Lemon Dijon Chicken and Butter Lettuce Salad

The vinaigrette for tonight's meal serves two purposes - first as a marinade for chicken and then as the dressing to flavor the finished salad.
Smarts: Butterhead lettuce is very tender with thin leaves, so you can leave the leaves intact and just arrange the salads on top of the whole leaves.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
60

Ingredients

Metric
Servings:
4
Lemon Dijon Vinaigrette:
  • Vinegar, red or white wine - 3 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp
Lemon Dijon Chicken:
  • Chicken thighs, boneless and skinless - 1 lb
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 4 Tbsp
  • Oil, cooking - 1 Tbsp
Butter Lettuce Salad:
  • Corn - 2 ears (if cooking on the stovetop, can use frozen corn kernels)
  • Radishes - 8 , sliced
  • Green onions - 1 stalk , chopped, white and green parts combined
  • Avocados - 1 , sliced
  • Butter lettuce - 10 oz , leaves torn (sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios or sub any type of nuts)
  • Goat cheese - 4 oz , crumbled
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 5 Tbsp

Choose Cooking Method

Prep

  1. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken with vinaigrette (portion for chicken) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

  3. Corn - If using fresh corn, remove husks. (Can be done 1 day ahead)

  4. Radishes / Green onions / Avocados - Prep as directed.

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Make

  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with cooking oil and place chicken over direct heat. If using fresh corn, place it over direct heat as well. Sear chicken and corn until lightly charred on all sides.

  4. Move chicken and corn to indirect heat and close the lid. Continue cooking until chicken is cooked through (internal temperature of 165F / 74C degrees) and corn is tender.

  5. Transfer chicken to a plate and let rest, covered, for 5 minutes.

  6. If you grilled the corn, let it cool slightly and then slice kernels off cobs. If using frozen corn, defrost in the microwave.

  7. Assemble salads by spreading lettuce out on serving plates (if the leaves are large, you can gently tear them into smaller pieces). Top with corn, radishes, green onions, avocados, pistachios, and goat cheese. Top salads with chicken and then drizzle with vinaigrette (portion for salad). Enjoy!

Prep

  1. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken with vinaigrette (portion for chicken) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

  3. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  4. Radishes / Green onions / Avocados - Prep as directed.

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Make

  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. Heat a skillet with cooking oil over medium-high heat. Add corn kernels with some salt and saute until corn is warmed through and browning in spots, 3 to 5 minutes. Set aside.

  3. Return the pan to heat and add some additional cooking oil. Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees, 5 to 7 minutes more.

  4. Transfer chicken to a plate and let rest, covered, for 5 minutes.

  5. Assemble salads by spreading lettuce out on serving plates (if the leaves are large, you can gently tear them into smaller pieces). Top with corn, radishes, green onions, avocados, pistachios, and goat cheese. Top salads with chicken and then drizzle with vinaigrette (portion for salad). Enjoy!

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