Grilled chicken does NOT have to be ho-hum. If you season it up and marinate it before grilling, it will be moist and delicious and incredible with a great salad! The usual thought with skinless, boneless chicken breasts is that skinless, boneless can easily = flavorless. Here are a few tricks that always seem to make for delicious grilled chicken breasts. Heat your grill to medium and make sure the grates are clean. After rinsing the chicken breasts, pat them dry and season them well with kosher salt, freshly ground black pepper and any other seasonings you enjoy. I like dried thyme, dried oregano, maybe some chili powder, and I really like Tajin, which is a really tasty Mexican spice flavored with chile peppers, salt and lime. Excellent! Google it if you've never heard of it or just buy some when you're at your local Mexican grocery store. My link gadget is not currently working on Blogger (?).....
Get your salad together. For this particular dinner, I tossed a salad with the following ingredients: Mixed greens (baby spinach, baby kale, baby chard and romaine hearts), red onion, a nice firm avocado, feta cheese, olive oil, lemon juice, a shot of white balsamic vinegar, kosher salt, freshly ground black pepper and a bit of dried oregano (home grown, I know, I know).
Place the grilled chicken breasts on a platter and let them rest (why, are they tired?) while you drizzle them with some fresh olive oil, scatter some red onions or sliced scallions and some fresh herbs on top. I also grill a few lemon halves or wedges and serve those with the chicken. Throw some bread on the grill while you're at it. Just brush slices of rustic bread with olive oil, sprinkle with kosher salt and grill. I wouldn't walk away on the bread, though. It burns pretty quickly. It is so worth not walking away!
Slice, serve on or beside your salad with the grilled bread. Overeat. Enjoy!
Grillin' & Chillin',