Tuesday, December 22, 2020

Meyer Lemon & Rosemary Chicken Salad

 A wonderfully fresh and easy to pull together winter salad that makes a great weeknight dinner.  It's bursting with the flavors of lemon and rosemary which make for one heck of a flavor combination! 


Meyer Lemon & Rosemary Chicken Salad

If you're in a pinch and need a quick meal I've got one for you.  This wonderful salad is bursting with bold flavors.  Meyer lemons and rosemary are the stars here but they also have some help from earthy radishes, slightly bitter escarole, and delicate shallots.  Meyer lemons can be found during the winter months, are less acidic and a little sweeter than regular lemons.  They are wonderful in this salad.

This is the perfect salad for lunch or a light dinner.  Serve it alongside some crusty bread, pita, cornbread, and even a bowl of soup if you would like.  This salad can be made from winter through summer using regular lemons.  It's full of protein, very satisfying and can be done in under 30 minutes.  We simply loved it!  

What is the best time for this salad?

  • Meyer Lemons are available beginning in November and run through March.  This is a great winter salad
  • Perfect for lunch or a light dinner
  • Serve for a Garden Party
  • A bridal shower
  • A Ladies Tea
  • Girls Night In
  • Hectic family nights
  • Weeknight meals
  • Whenever you are short on time

What do I serve with this salad?

What Ingredients do I need?

  • Meyer Lemons (found in the Winter months)
  • Shallot
  • Escarole
  • Chicken Breasts
  • Fresh Rosemary
  • Radishes

Substitutions and Variations

  • Substitute regular lemons for the Meyer lemons
  • Try navel or Cara Cara oranges for a different take
  • Use chicken thighs instead of breasts
  • Use Italian kale or spinach instead of escarole
  • Use Easter radishes
  • Use jicima or parsnips for the radishes
  • Try to stick with fresh rosemary as it will provide you with the most pungent flavor, however you can use dried rosemary if necessary

Kitchen Tips and Notes

  • Chop your ingredients before you start, to cut down on overall time
  • Slice chicken breasts horizontally to make thin cutlets
  • You can buy thin cutlets if you prefer
  • The recipe can be enlarged or decreased as needed easily
  • Oil the chicken breasts so the herbs adhere and stick to the meat while cooking
  • Meyer lemons are found during the winter months - substitute regular lemons if unavailable

Meyer Lemon & Rosemary Chicken Salad

servings: 4

2 Meyer lemons
1 small shallot, finely chopped
3 tablespoons olive oil
Coarse salt and freshly ground black pepper
2 8 ounces chicken breasts, halved horizontally
1 tablespoon finely chopped fresh rosemary
1 head escarole, trimmed and chopped - about 4 cups
4 – 5 radishes, thinly sliced
olive oil for cooking

Prepare the dressing:  Juice 1 lemon into a small bowl.  Stir in the shallot, and add a pinch of salt and pepper.  Add the olive oil and which until emulsified.  

Preheat a grill pan over medium-high heat. Season chicken with salt and pepper. Sprinkle with rosemary. Lightly douse the chicken with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until they reach an internal temperature of 165°F.

Meanwhile, cut thin slices from the remaining lemon.  Cut those slices in to quarters.  Transfer to a large bowl.  Add the chopped escarole and radishes. Toss with enough dressing to coat.  You may have extra.  Place dressed greens on a platter and arrange chicken on top.  Drizzle with a little more dressing. 

adapted from bhg.com

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