Lettuce with beets, zucchinis, oranges, grapefruits, pistachios and grilled chicken drizzled with a citrus honey dressing
If you get invited last minute to a meal and want to bring something, this salad is the answer! If you have leftover chicken from the night before, the rest of the ingredients are fresh and can be prepared on the spot!
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Ingredients:
Grilled chicken
- 2 chicken breasts
- 2 cups white wine
- 1 bunch fresh basil roughly chopped
- 2 teaspoons garlic powder
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalyan
- 2 teaspoons turmeric
Lettuce salad
- 4 ounces butter lettuce
- 1 small beet peeled and cut into thin strips
- 1 large zucchini peeled into strips
- 1 orange cut into thin slices
- 1 grapefruit cut into thin slices
- 1 cup peeled pistachios
Citrus honey dressing
- 1 grapefruit juice squeezed
- 1 orange juice squeezed
- 3 tablespoons rice wine vinegar or regular vinegar
- 1/8 cup extra virgin olive oil
- 1 teaspoon salt pink Himalyan
- 1/2 cup fresh mint chopped
Directions:
Grilled chicken
- Prepare all chicken and ingredients in a baking dish and mix well. Marinade overnight (or at least a few hours!).
- Place a grill pan on high heat, grill for seven minutes per side but turning after 4 minutes to get diamond grill marks.
- Don’t slice until ready to serve! Serve warm or room temperature
Lettuce salad
- In a bowl, add lettuce, beets, zucchini, oranges, grapefruits and pistachios.
- Add chicken and dressing right before serve.
Citrus honey dressing
- Prepare all ingredients in a jar.
- Bring to room temperature and shake before serve.
