Three Pea Chicken Salad
Yields four servings
Ingredients:
Four sprigs tarragon
Two large shallots, one halved and one minced
Two garlic cloves, one smashed and one minced
One pound skinless, boneless chicken breast
3/4 cup Greek yogurt
Three tablespoons extra virgin olive oil
1/2 pound stringed sugar snap peas
One cup shelled fresh English peas
1/2 cup stringed snow peas, thinly sliced
1/4 cup chopped parsley
1/4 cup finely chopped fresh chives
Two teaspoons grated lemon zest, plus one tablespoon lemon juice
Four slices of toasted whole grain bread and/or lettuce leaves.
Instructions:
Place tarragon, shallot, smashed garlic and chicken in a medium saucepan, season with salt and pepper, and fill with water to cover up by 1.” Cook until the chicken is just cooked through. Transfer the chicken to a plate and allow to cool, then shred or slice. For the dressing: mix the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season with salt and pepper. Combine all peas in a bowl, add the chicken, dressing, tarragon, parsley, chives, and lemon zest and juice. Serve over toasted bread or/and lettuce leaves.
Grilled Chicken with Chimichurri Relish
Yields four servings
Ingredients:
Four organic boneless skinless chicken breasts
1/2 cup chopped fresh cilantro
One tablespoon extra virgin olive oil
1 1/2 tablespoons red wine vinegar
Two tablespoons chopped fresh oregano
One clove garlic
1/2 teaspoon cumin
Pinch red chili flakes
Salt
Instructions:
Preheat oven to 400F. Sear breasts for one minute per side on a hot pan. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. In a blender, combine cilantro, EVOO, red wine vinegar, oregano, garlic, and salt and pepper to taste, and puree with a little extra water (to give it a lighter consistency). Once the breasts are ready, serve smothered with the Chimichurri relish.
Grilled Chicken with Mango-Lime Sauce
Yields four servings
Ingredients:
Four organic boneless skinless chicken breasts
One tablespoon chile powder
One mango, peeled and diced
1/2 cup lime juice
Two tablespoons extra virgin olive oil
One tablespoon minced ginger
1/2 cup plain yogurt
1/2 teaspoon salt
One tablespoon diced jalapeño
Three tablespoons diced avocado
One tablespoon chopped cilantro.
Instructions:
Preheat oven to 400F. Sear breasts for one minute per side on a hot pan. Sprinkle both sides of the chicken with the chile powder. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. Combine all ingredients in a blender except for jalapeño and cilantro. Blend until smooth. Transfer to a bowl and add in the jalapeño and cilantro. Once the breasts are ready: serve smothered with the mango sauce on top.
Grilled Greek Chicken with Cucumber Feta Relish
Yields four servings
Ingredients:
Four organic boneless skinless chicken breasts
1/4 cup diced cucumber
1/4 cup diced Roma tomatoes
1/4 cup Feta cheese
One tablespoon lemon juice
One tablespoon fresh mint
Diced black olives
Instructions:
Preheat oven to 400F. Sear breasts one minute per side on a hot pan. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. In a medium bowl, gently toss all the other ingredients together. Once the chicken breasts are ready, serve topped with the cucumber relish.