The latest recipe swap that I participated in was a grilling theme, and this recipe was perfect after a weekend of heavy eating. It’s a nice and light dish that’s easy to make on a weeknight. Angie from My Chicago Kitchen picked a winner here!
I deviated slightly from the recipe by dressing the salad with EVOO and fresh lemon juice. The flavors were perfect together. Thanks again to Sarah from A Taste of Home Cooking for hosting!
Grilled Rosemary Chicken on Mixed Greens
barely adapted from My Chicago Kitchen
2 lemons, halved
1 teaspoon dijon mustard
1 teaspoon fresh minced rosemary
1 clove garlic, minced
1/2 teaspoon sugar
salt and pepper
1/3 cup extra virgin olive oil
4 boneless skinless chicken breasts
4 cups mixed greens
1 red onion, thinly sliced
provolone cheese, thinly sliced
Grill lemons, cut side down, over high heat for 5 minutes until browned and caramelized. Squeeze juice into a bowl and add mustard, rosemary, garlic, sugar, salt and pepper. Stir together, then slowly whisk in oil until emulsified. Set aside.
Season chicken with salt and pepper. Brush chicken with dressing and grill over medium high heat.
Dress greens with fresh lemon juice and oil. Season with salt and pepper. Place on plate and top with chicken.