Grilled Chicken Salad With Citrus Honey Dressing

Delicious lunch or dinner for Passover!

Meat/Dairy: Meat

Time: > 60 Minutes

Difficulty: Easy

Health & Allergies: Low-Fat, Low-Carb, Gluten-Free

If you get invited last minute to a meal and want to bring something, this salad is the answer! If you have leftover chicken from the night before, the rest of the ingredients are fresh and can be prepared on the spot!

Grilled Chicken

2 chicken breasts
2 cups white wine
1 bunch fresh basil, roughly chopped
2 teaspoons garlic powder
2 tablespoons extra virgin olive oil
1 teaspoon salt, pink Himalyan
2 teaspoons turmeric

Mix all ingredients in a baking dish. Add chicken and marinate overnight (or at least a few hours).
Place a grill pan on high heat, grill for seven minutes per side but turning after 4 minutes to get diamond grill marks.
Don’t slice until ready to serve! Serve warm or room temperature.

Citrus Honey Dressing

1 grapefruit, juice squeezed
1 orange, juice squeezed
3 tablespoons vinegar
1 tablespoon honey
1/8 cup extra virgin olive oil
1 teaspoon salt, pink Himalyan
1/2 cup fresh mint, chopped

Prepare all ingredients in a jar.
Bring to room temperature and shake before serving.

Lettuce Salad

4 ounces butter lettuce
1 small beet, peeled and cut into thin strips
1 large zucchini, peeled into strips
1 orange, cut into thin slices
1 grapefruit, cut into thin slices
1 cup peeled pistachios

In a bowl, add lettuce, beets, zucchini, oranges, grapefruits and pistachios.
Add chicken and dressing right before serve.

Source: chabad.org

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Grilled Chicken Salad With Citrus Honey Dressing

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