The salad is a great side with the chicken, or any other protein you prefer. You can add chickpeas or quinoa to the leftover salad for a nutritious lunch.
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Lemon Mint Chicken with Grilled Corn, Cucumber and Tomato Salad
Lemon Mint Chicken with Grilled Corn, Cucumber and Tomato Salad
Cathy Kirkham
This is one of my favourite chicken marinade recipes. I sometimes cube the chicken for skewers.
Ingredients
Lemon Mint Chicken
- 2 tbsp mint, chopped
- 1 tsp lemon zest
- 1/4 c lemon juice
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp dried oregano
- 4 chicken breasts, pound to even thickness
Grilled Corn, Cucumber and Tomato Salad
- 3 cobs of corn, grilled and cut off the cobs
- 2-3 small cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 c thinly sliced red onion
- 1/2 c crumbled feta cheese
- fresh herb, thinly sliced, mint, basil or Italian parsley
- your favourite vinaigrette
Directions
Lemon Mint Chicken
Combine the marinade ingredients. Add the chicken and coat with the marinade. Refrigerate for at least 4 hours.
Remove from the marinade and grill until the chicken registers 165° when checked with a thermometer. Let sit for 5 minutes before serving.
Grilled Corn, Cucumber and Tomato Salad
Combine the ingredients in a large bowl. Pour the vinaigrette over top, stir together, season with salt and pepper to taste.
