A Cool & Salty Summer Salad

If everything has gone well, this is the time of year when our garden is practically exploding with the season's harvest. This nicely coincides with the kind of weather that makes eating a cool salad the only viable option. This simple grilled chicken salad is made mouth-wateringly zesty with herbs from our Herb Heirloom Seed Kit. 

Thyme Marinated Grilled Chicken & Arugula Salad with Pesto Dressing

Serves 4

2 organic chicken breasts
2 garlic cloves, minced
2 tbsp fresh thyme leaves
1 tsp paprika
1 tbsp olive oil
1/3 cup feta cheese, crumbled
2 tbsp lemon juice
1 tsp lemon zest
salt
black pepper

Place the chicken in a plastic bag or shallow dish with the paprika, olive oil, garlic and 1 tbsp thyme. Be sure chicken is fully covered with marinade and refrigerate, preferably overnight.

Combine the feta, remaining 1 tbsp thyme, lemon juice, lemon zest and black pepper in a bowl and set aside. Season the marinated chicken with salt and pepper. Grill until fully cooked and slightly charred. When cooled, cut the chicken into strips and combine with the feta mixture. Serve over Arugula Salad with Pesto Dressing (recipe below).

1 cup packed purple basil leaves
1/4 cup lemon mint leaves
2 garlic cloves
1/4 cup olive oil
2 tbsp lemon juice
1 tsp lemon zest
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, grated
5 cups arugula
2 large tomatoes, preferably heirloom
salt
black pepper

Combine garlic, olive oil, lemon juice, lemon zest and pine nuts in a food processor and puree until smooth. Add the basil, lemon mint and parmesan and pulse again until smooth (do not over process). Add cold water 1 tsp at a time to the mixture until it reaches a loose consistency. Add salt and pepper to taste.

Slice the tomatoes into 1/2-inch slices, fan out on one side of each serving plate and season with salt and pepper. In a large bowl dress the arugula with the pesto dressing and place beside the tomatoes. Top with the chicken and feta mixture (recipe above).

 

Dainty thyme flowers in the garden.