2 boneless, skinless chicken breasts
Juice and zest of ½ orange
Juice and zest of ½ lemon
1/8 cup olive oil
1 clove garlic, finely chopped
1 tbsp. Dijon mustard
1 tbsp. fresh chopped parsley
1 tbsp. fresh chopped rosemary
½ tsp. kosher salt
¼ tsp. black pepper
6 cups mixed greens
1 peach, peeled, thinly sliced
1 red onion, roasted*
½ cup blue cheese crumbles
¼ cup sliced almonds, toasted
2 tsp. olive oil
salt and pepper
juice and zest of ½ orange
juice and zest of ½ lemon
enough balsamic vinegar to equal ¼ cup when mixed with citrus juice
¾ cup olive oil
2 tsp. Dijon mustard
1 tbsp. honey
salt and pepper to taste
Combine all chicken marinade ingredients in a bowl and combine well.
Pour marinade over chicken. Let marinate 30 minutes up to 24 hours.
Grill over medium high heat, 10-12 minutes per side or until juices run clear. If using an oven, bake at 350° for 30-40 minutes or until juices run clear.
Allow chicken to rest, and then slice thinly.
*Peel onion and cut into wedges. Toss onion wedges with 2 tsp. olive oil and sprinkle with salt and pepper. Pour onto a baking sheet lined with aluminum foil. Roast at 400°for 30-45 minutes until nicely browned and softened. Remove from oven and allow to cool.
Add citrus zest and juice to a measuring cup. Add balsamic vinegar to the juice to equal ¼ cup. Pour liquid in a bowl. Add Dijon and honey, whisking well. Stream in olive oil and season with salt and pepper.
To compose salad:
Place mixed greens in a large bowl and toss with some of the vinaigrette. Plate the dressed greens.
Top greens with grilled chicken, crumbled blue cheese, roasted onions, peaches, and sliced almonds. Drizzle with a little more vinaigrette.
Greer’s Market & Catering (multiple locations)
Catering inquiries: 251.380.7781