Salade de poulet grillé

Ingrédients

• 1/4 cup apple cider vinegar
• 2 teaspoon Dijon mustard
• 2 tablespoons honey
• 1 tablespoon grated ginger
• 2/3 cup olive oil
• Kosher salt and fresh ground black pepper to taste
• 1 tablespoon fresh herbs like parsley (basil, or thyme)
• 2 large boneless, skinless chicken breasts
• 6-8 cups romaine lettuce
• 2 medium tomatoes diced
• 1 English cucumber chopped
• 1/4 cup red onion (thinly sliced)
• 1 cup corn kernels (fresh, frozen and thawed, or canned)
• 2 avocados pitted (peeled, and sliced)
• 1 lemon juiced

Préparation

1. 1

   In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, grated ginger, and olive oil. Season with salt, fresh ground black pepper, and fresh herbs to taste.

2. 2

   Pound the chicken breast to an even thickness using a meat mallet. Add the chicken breasts to a large bowl and pour half the marinade over the top. Reserve the remaining marinade for the salad dressing. Cover and chill the marinated chicken for 30 minutes to 2 hours.

3. 3

   Preheat a gas or charcoal grill to medium-high heat, or about 400 degrees. Using tongs, remove the chicken from the marinade and place the chicken on the grill. Discard the leftover marinade that the chicken was in. Cook for 5-6 minutes on each side or until cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Remove the chicken to a plate and cover it with a loose aluminum foil tent.

4. 4

   Add the greens to a large bowl. In a medium bowl, add the tomatoes, cucumbers, and red onions. Add 2 tablespoons of the mustard vinaigrette and toss gently to coat. Arrange the mixture and the corn kernels over the greens.

5. 5

   Cut the chicken breast and arrange it over the salad greens. Pit the avocados, peel, and slice. Arrange them over the greens and brush them with lemon or lime juice.

6. 6

   Drizzle with the remaining dressing and serve.