Savory ‘n’ Sweet Citrus Chicken Breasts with Mixed Green Salad
When you can use one recipe for both a marinade and a salad dressing, you’ve just saved yourself a lot of steps. Not only is it easy to make, but having the same flavors in the chicken and on the salad gives a splendid “restaurant” flare to this meal. The hot chicken and cool salad combination is always a winner. You might want to add a little crunch to the salad by topping it all off with some chopped roasted almonds.
2 boneless and skinless chicken breasts, sliced in half lengthwise to form 4 thinner pieces
2 garlic cloves, crushed
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
1 tsp salt
1/2 tsp black pepper
2 tbsp balsamic vinegar
4 tbsp olive oil
chopped parsley to garnish
In a large glass bowl, put garlic, lemon and lime juices, brown sugar, mustard, honey, salt, pepper, and vinegar, and whisk thoroughly. Slowly, drizzle in the olive oil and whisk until blended and smooth.
Divide marinade into thirds, setting two portions of the marinade aside in the refrigerator for later. Add the chicken halves to the glass bowl with one third of the marinade being sure that all 4 chicken pieces are well coated. Cover and let sit in the refrigerator for at least 30 minutes.
Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces occasionally with one portion of the reserved marinade. If you don’t want to grill, put the chicken under the oven broiler, brushing with reserved marinade several times.
Sprinkle cooked chicken with the chopped parsley and serve chicken over a bed of mixed salad greens, with the last portion of the marinade as the salad dressing.