Tuesday, July 17, 2012

rosemary lemon chicken with avocado, feta, mint and herbed croutons over mixed greens


A loaf of awesome, make-you-drool-when-you-think-about-it homemade herbed peasant bread I had frozen when I made the last batch was screaming to be made into croutons yesterday.  Add to that grilled rosemary lemony chicken breasts, creamy avocado, feta, mint and greens, and you are golden for simple supper salad.




First, this bread.  OH. This. Bread.  It's so good it's hard to imagine it could get better.  But, it DOES -- when it's turned into croutons for a salad or soup.



I marinated two chicken breasts and grilled them, along with 1 lemon, halved.





Slice your chicken, some avocado, and lay over top of a bed of mixed greens.  Squeeze the juice of your grilled lemon on top. This dish is excellent with a buttermilk dressing.   I love the creaminess it adds.  But it would have been good with just the grilled lemon and olive oil too, if you're wanting really, really simple. Finish by adding feta and some fresh mint from the garden.  Top with the herbed croutons and DIG IN!  It's good stuff.


rosemary lemon chicken with avocado, feta, mint and herbed croutons over mixed greens
(serves 4)

Sliced grilled rosemary lemon chicken
homemade herbed croutons
4 cups mixed fresh greens
1 avocado sliced
1/3 cup feta
2 tablespoons fresh mint
Buttermilk Dressing

For the croutons
Preheat oven to 375 degrees.  Cut the herbed peasant bread  into approximately 1 inch cubes.  Lay them on a cookie sheet and toss with olive oil to coat, salt and pepper.  Arrange in a single layer and bake, stirring/turning every 5 minutes, for about 15-20 minutes, until golden brown and crisp. 

For the chicken breasts
2 chicken breasts
2 lemons, juice from 1 and the other sliced in half for the grill
1  tablespoon fresh chopped rosemary
1 tablespoon dijon mustard
1 fat clove garlic, grated
1 tablespoon olive oil
salt and pepper

Combine juice from one lemon, rosemary, dijon, garlic, olive oil, salt and pepper.  Coat the chicken breasts evenly and allow to marinate for at least 30 minutes.  Slice the second lemon in half.  Grill chicken breasts.  For my grill, it's 12-14 minutes total.  3 minutes on one side, then a 1/4 turn (to get the x marks) and 3-4 minutes more.  Flip the breasts over and repeat.  Grill the lemon to char while you cook the chicken.  Allow the chicken to rest and cool slightly, as well as the lemon.  Slice chicken.

Arrange a bed of mixed greens on a platter.  Lay sliced chicken breast on top, as well as sliced avocado.  Squeeze grilled lemon over the top.  Crumble on the feta.  Spoon on some of the buttermilk/yogurt chive dressing. Add some croutons, and garnish with coarsely chopped fresh mint.  Ding, Ding!  Grab your fork, supper time!

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