2 pounds assorted seasonal garden greens like arugula and baby spinach
6 chicken breasts (6 ounces each)
1 tablespoon thyme
zest from 1 lemon
6 sprigs chives, chopped
For the Vinaigrette
1 cup sherry vinegar
Juice from 2 lemons
1 shallot, finely minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons honey
1 cup extra virgin olive oil
Salt and pepper to taste
- Combine sherry vinegar, lemon juice, shallots, oregano, basil, and honey in a bowl. Slowly whisk in olive oil until the mixture is emulsified. Chill.
- Wash greens, and set aside.
- Marinate chicken with lemon, thyme, chives, and olive oil. Season with salt and pepper and then grill.
- Salads, Chicken
- North American
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