Grilled Herb-Marinated Chicken with Summer Berry Salad

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All Things Wine

Ingredients:

For the Herb-Marinated Chicken:

-4 boneless, skinless chicken breasts
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste

For the Summer Berry Salad:

- 150g mixed salad greens (e.g., rocket, spinach, and watercress)
- 200g mixed berries (e.g., strawberries, raspberries, and blueberries)
- 100g goat cheese, crumbled
- 50g walnuts, toasted and chopped

For the Dressing:

- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 tablespoons olive oil
- Salt and pepper to taste
 

Instructions:

1. Prepare the Herb-Marinated Chicken:

In a bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, and olive oil. Season with salt and pepper.

Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

2. Grill the Chicken:

Preheat the grill to medium-high heat.

Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F) and the chicken is no longer pink inside.

Remove from the grill and let rest for a few minutes before slicing.

3. Prepare the Summer Berry Salad:

In a large salad bowl, combine the mixed salad greens and mixed berries.

Sprinkle the crumbled goat cheese and toasted walnuts on top.

4. Make the Dressing:

In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.

Gradually whisk in the olive oil until the dressing is well combined and emulsified. Season with salt and pepper to taste.

5. Assemble the Dish:

Drizzle the dressing over the salad and toss gently to combine.

Serve the grilled herb-marinated chicken slices on top of the salad or on the side.

Wine Pairing