Whether you grill it or not, this meal, last featured in 2020, is summer on a plate. The salad uses raw, thinly sliced zucchini which has a fresh flavor and texture. It's a unique way to serve zucchini, so give it a try if you've never had it! Smarts: The salad served with this meal is just dressed with lemon juice and olive oil to allow the simple flavors to shine. This is a common way to dress arugula salads, which already have a lot of natural peppery and citrus flavor. If you prefer a more complete dressing, balsamic vinaigrette would be great here. (Search the archives for a recipe.)
Chicken breasts, boneless and skinless - 2 1/2 lbs , halved to thin
Arugula, Plum, and Zucchini Ribbon Salad:
Zucchini - 8 oz , sliced into ribbons
Plums - 2 , sliced
Lemon juice - 1 1/2 Tbsp
Oil, olive - 1 1/2 Tbsp
Arugula - 10 oz
Pine nuts - 2 Tbsp
(sub any chopped nuts)
Choose Cooking Method
Prep
Make marinade - Whisk together honey, mustard, aminos, and lemon juice (portion for chicken). (Can be done up to 5 days ahead)
Chicken - (This makes enough for 2 nights.) Slice chicken in half lengthwise to thin. (Can be done up to 2 days ahead)
Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken and marinade, turning to coat chicken on both sides. Tenderize chicken with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Heat grill to 400F / 204C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.
In a large salad bowl, whisk together lemon juice (portion for salad) and olive oil. Pile arugula, zucchini, plums, and pine nuts on top. Wait to toss everything together until right before serving.
Remove chicken from marinade, gently shaking off any excess. Discard marinade. Season chicken on both sides with some salt and pepper.
Sear chicken over direct heat to get grill marks on both sides. (The honey in the marinade can burn, so keep a close eye on the chicken while it is on the hottest part of the grill.) Move chicken to indirect heat and close the lid. Continue cooking until chicken is cooked through, 4 to 6 minutes more.
Remove chicken from the grill and allow it to rest briefly, covered to keep warm.
Toss salad until well combined. Season with some salt and pepper.
Serve chicken (remember to reserve half for Thursday) with salad on the side. Enjoy!
If you want to get a head start on Thursday's meal, go ahead and chop the chicken for that meal into bite-sized pieces.
Prep
Make marinade - Whisk together honey, mustard, aminos, and lemon juice (portion for chicken). (Can be done up to 5 days ahead)
Chicken - (This makes enough for 2 nights.) Slice chicken in half lengthwise to thin. (Can be done up to 2 days ahead)
Marinate chicken - Combine chicken and marinade, turning to coat chicken on both sides. Tenderize chicken with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
In a large salad bowl, whisk together lemon juice (portion for salad) and olive oil. Pile arugula, zucchini, plums, and pine nuts on top. Wait to toss everything together until right before serving.
Remove chicken from marinade, gently shaking off any excess. Discard marinade. Season chicken on both sides with some salt and pepper.
Heat a grill pan or large skillet over low-medium heat. Brush pan with some cooking oil and sear chicken on both sides until cooked through, 5 to 7 minutes total.
Toss salad until well combined. Season with some salt and pepper.
Serve chicken (remember to reserve half for Thursday) with salad on the side. Enjoy!
If you want to get a head start on Thursday's meal, go ahead and chop the chicken for that meal into bite-sized pieces.