Lemon Chicken Chopped Salad Recipe with Soy Vinaigrette
Fresh summer vegetables are in full swing in the chopped salad that is served up with sliced lemon chicken and a soy vinaigrette.
Prep Time: 30minutes
Cook Time: 20minutes
Marinating Time: 12hours
Total Time: 50minutes
For the Lemon Chicken:
¼cupof soy sauce
juice of 1 lemon
2tablespoonsof Worcestershire sauce
4 to 6thyme sprigs
For the Soy Vinaigrette:
1 ½tablespoonof soy sauce
3tablespoonsof red wine vinegar
For the Chopped Salad:
1head of small diced romaine lettuce
1head of small diced green leaf lettuce
1each seeded and small diced red and yellow bell peppers
½seeded and small diced cucumber
½peeled and small diced sweet onion
1 ½cupsof small diced cherry tomatoes
4small diced radishes
4small diced stalks of celery
2trimmed cooked ears of corn
½cupof roasted salted sunflower seeds
½cupof sliced green onions
Chicken: Place all of the ingredients together into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
Remove the chicken from the marinade and add to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked throughout, about 6 minutes per side. Slice and set aside.
Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
To Plate: Add the lettuces to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
Garnish with the seeds, green onions, and microgreens.