This recipe actually holds a dear place in my heart just based on how it came about. Before I was even full on into nutrition and into making food (aside from baking) I had to make a healthy recipe for my grade 12 Exercise Science class and outline why it was a healthy choice. I recently came across the recipe/assignment that was neatly inside a plastic cover sheet and made it again – still tastes great and full of fresh lemon flavour! I wish I came across it in the summer, but hey, recipes stay on here forever so it’s better shared than never to share at all.
It reminds me of a basic garden salad with chicken you’d get at a restaurant but that’s okay, easy recipes are great every once in awhile! If I made this as a teen, maybe your teen could make this for you 😉
You can see in the picture of the recipe the “nutritional tips” I wrote out – pretty basic but good to know nonetheless! I never would have thought at the age of 17 that a grade 12 assignment would end up on a website of my own some day, nor that this was my career path 🙂
recipe created by a 17 year old Sarah Maughan
Ingredients
3 tbsp balsamic vinegar
3 tbsp juice from a lemon
lemon zest from 1 whole lemon
2 tsp dijon mustard
1/2 tsp sea salt, sugar and pepper – although I use honey now that I’m older and more wise 😉
1 clove garlic, minced
3 tbsp olive oil
4 boneless skinless chicken breasts
6 cups torn romaine leaves
2 carrots, grated
1 tomato, chopped
3 cups baby spinach
1 1/2 cups cucumber, chopped
Directions
1. In a small bowl, combine vinegar, lemon juice, lemon zest, 1 tbsp water, mustard, salt, sugar (or honey), pepper and garlic and whisk in 1 tbsp of the olive oil
2. Place the chicken in a shallow baking dish. Pour 2 tbsp of the lemon mixture over top and coat on both sides. Cover and refrigerate for an hour or more – if more than an hour put the rest of the lemon mixture in the fridge as well
3.Grill chicken for 5 minutes each side until done. Cover and set aside for a few minutes
4. In a large bowel, combine the torn romaine lettuce, chopped tomatoes, grated carrots, baby spinach and chopped cucumber
5. Whisk remaining 2 tbsp olive oil into the reserved lemon mixture and pour over the salad. Toss and divide into 4 bowls or plates
6. Slice chicken crosswise into thin strips and arrange over each salad.
Sign Up For Free Info