Grilled Chicken with Shredded Mesclun Salad

A Weeknight Winner: Grilled Chicken with Mesclun Salad

This recipe is my go-to when I need a quick, delicious, and healthy meal that doesn't require a lot of fuss. It's perfect for a weeknight dinner, but also impressive enough for a casual get-together with friends. The grilled chicken is juicy and flavorful, thanks to a simple yet effective marinade, and the mesclun salad provides a refreshing counterpoint. The best part? It’s incredibly versatile – adjust the ingredients to match what you have on hand, and the meal is always a success.

I often find myself juggling work, family, and everything in between, so finding time to prepare elaborate meals isn't always feasible. This recipe shines because it strikes the perfect balance between ease and deliciousness. The prep time is minimal, and the cooking time is relatively short, leaving me with more time to focus on other things. The vibrant colors and fresh flavors make it feel like a much more involved meal than it actually is – a clever trick when you're short on time but still want to impress!

One of my favorite things about this recipe is its adaptability. Sometimes, I'll add a sprinkle of feta cheese to the salad for a salty kick, or I'll swap the mesclun for a different type of lettuce. The marinade itself is easily customizable – a squeeze of orange juice, a dash of balsamic vinegar, or even a few sprigs of rosemary can completely change the flavor profile. The key is to experiment and find the combination that works best for your palate. This is the beauty of a simple recipe - it provides a foundation for creativity and personal expression in the kitchen.

I’ve also found that this recipe is a great way to use up leftover ingredients. If I have extra tomatoes or shallots from another meal, I can easily incorporate them into the salad. Similarly, if I have a bunch of fresh herbs that are about to wilt, I can add them to the marinade or the salad to prevent waste. Being resourceful in the kitchen is a great way to minimize food waste and maximize flavor.

The beauty of this recipe lies in its simplicity and versatility. It’s a quick, healthy, and delicious meal that can be adapted to fit your personal preferences and dietary needs. Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a quick and easy meal, this recipe is sure to become a favorite. Give it a try, and let me know what variations you create!

Ingredients:

1 cup olive oil

1/2 cup fresh lime juice

2 1/4 teaspoons salt

1 tablespoon mild honey

Step-by-step

• Prepare chicken and salad: Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
• Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
• Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
• Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
• To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
• Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
• To cook chicken using a gas grill: Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
• Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
• Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
• Toss grilled chicken with lime vinaigrette: Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
• Assemble salad: Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.