Easter Brunch
Simple Easter Salad! This Garlic thyme Chicken Salad is definitely celebratory. This Easter Sunday we sure have plenty to celebrate. Last Easter, I was holding my little girl for the first time. This year, it is way too early for her birthday but I will always Celebrate her being born on Easter Sunday.
Today, not only do we want an easy and quick lunch, we also want to kick our feet up, do nothing, watch movies and call it a Sunday. That’s they should be. Relax! Sundays and not call it a rest day.
That being said, we wanted a head start on lunch. While in church , this chicken was sitting in a simple garlic thyme marinade. You ever try taking an 11 month old to mass? Ahhhhh, I see all these parents, holding their very “chill” little babies. Lets Just say my husband spent part of the service entertaining our little girl outside.
A simple salad.
Chicken is tender and juicy.
And it is a breeze to prepare once you get that chicken well marinated. Definitely one to add unto your list of healthy , hearty salads. You can make it a main course even for vegans. Skip the chicken and maybe substitute with tofu, tempeh or some vegan sausage. You can also increase your couscous portion to make it more filling. If you do try this one do let me know how It turns out.
Garlic thyme Chicken Salad with Couscous
Ingredients
- 3 pieces of chicken breasts (Skinless)
- 3 large Garlic cloves (grated)
- 3 sprigs Of fresh thyme (Wash and destem)
- 1/2-1 tsp Kosher salt
Couscous
- 3/4 cup couscous
- 1/4 cup crushed dry roasted peanuts (lightly salted)
- 1 Tbsp dried cranberries
- 2 pinches of garlic powder
- 2 pinches of black pepper
Salad & Dressing
- 4 handfulls of mixed greens
- 2-3 Tbsp safflower oil
- 1 Tsp dijon mustard
- 1/2 Tbsp raw honey
- salt and pepper to taste
- 1 Tbsp lemon juice
- 1 medium avocado sliced
Instructions
- Rinse and pad dry chicken. Add in thyme, garlic and salt. Mix well to get every area of the chicken covered. Cover with saran wrap and refrigerate for about an hour. Remove from fridge, let sit on the counter while you preheat the oven and prep other ingredients.
- Preheat Oven to 350
- Heat cast iron skillet over medium to high heat. Add about 1/2 a tablespoon of olive oil to pan (Enough to coat the pan). Sear chicken on each side until nice brown( About 2-3 minutes). Transfer to oven and bake for 7 minutes ( Or until juices run clear and chicken is completely cooked). Let Rest while you build your salad
- Cook couscous according to package directions. After fluffing, add in all remaining couscous ingredients and toss together. Add salt to taste if necessary.
- For dressing whisk olive oil, lemon juice, mustard and honey until you get a homogenous mixture. season to taste with salt and pepper.
- To build you salad, toss salad greens with dressing. Transfer to a salad bowl. Top with couscous , avocado and sliced chicken. Drizzle a little more dressing over the whole bowl and enjoy.
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