Big Salad

One advantage to being able to vent on the blog is that Ben always knows where I’m at mentally.  He came home today and made my favorite salad, and then took the kids to the movies.

I’m actually in a much better place today, because all of the kids took long naps…must be the cool, rainy weather.  I love this weather even though we missed the concert on the common because of it.

Anyway, if you’re looking for a great salad that travels well, here’s the recipe.  It’s DELICIOUS!!!

Grilled Mediterranean Chicken, Melon, and Feta Salad

1/3 cup lemon juice
1/2 tsp black pepper
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup coarsely chopped mint
4 boneless, skinless, chicken breasts
1/2 tsp salt
1/4 cantaloupe
8 cups baby spinach leaves
4 cherry tomatoes, quartered
1/4 cup crumbled feta cheese
1 green onion, thinly sliced diagonally

In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil, and 1/4 cup mint.  Pour half into a resealable plastic bag.  Add chicken to lemon juice mixture in bag, turning to evenly coat.  Press air out of bag then seal tightly.  Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture and cover with plastic wrap.  Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.  To remaining lemon juice mixture, whisk in remaining 2 Tbsp oil and the salt.  Refrigerate, covered, until ready to use.

Grease grill and preheat barbecue to medium.  Remove chicken from marinade, discarding any remaining marinade.  Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.  Remove from barbecue and set aside.

Meanwhile, remove reserved dressing from fridge.  Peel cantaloupe, discard seeds and cut into very thin wedges.  Line 4 large salad plates with spinach.  When chicken is cool, slice each breast and fan onto each plate of spinach.  Arrange cantaloupe on spinach.  Sprinkle salads with cherry tomatoes, feta and green onion.  Drizzle to taste with remaining dressing.  Sprinkle with remaining 2 Tbsp mint.

Serves 4.