Grilled Chicken Salad

Here’s another Mother’s Day recipe – I made this grilled chicken salad with a vinaigrette dressing, mango, and pita and tzatziki on the side.  The salad makes a nice light and tasty meal.

I watched this TED talk by a young girl named Lauren Hodge who speaks about her research on reducing the carcinogenic effects of grilling.  She says that you can reduce the carcinogens by up to 90% in grilled chicken simply by marinating it in lemon juice.  Great information, and inspiring to hear someone so young being so dedicated to research.  A helpful and tasty tip – thanks Lauren!

What you need:

2 chicken breasts, boneless and skinless

juice of 1 lemon

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1 teaspoon dry oregano

1 teaspoon sumac (available in middle eastern shops)

2 tablespoons olive oil

What you do:

1. Combine all the ingredients in a shallow pan or ziplock bag.  Allow to marinate for 1/2 hour to a few hours.

2.  Grill the chicken for about 4-5 minutes per side, until no longer pink.  Be careful not to cook it too long.  This will not only dry it out, but also increases the carcinogens in the meat.

3.  While the chicken is grilling, prepare the salad with vinaigrette and mango on the side.

4.  Slice the chicken and arrange it on the salad.

Please feel free to leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s