Healthy Children - August 2012


Grilled Chicken Salad

Garden Green, Arugula, and Baby Spinach with an Herb Sherry Vinaigrette

Serves 6

Ingredients - Salad
2 pounds of assorted seasonal garden greens, arugula, and baby spinach
6 chicken breasts, 6 ounces each
1 tablespoon thyme
1 lemon zest
6 springs chives, chopped
Ingredients - Vinaigrette
1 cup sherry vinegar
2 lemons juiced
1 shallot, finely minced
1 tablespoon basil, chopped
1 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper to taste
Place all ingredients in a bowl except olive oil
Slowly whisk olive oil into mixture until emulsified
Wash lettuce
Marinate chicken with herbs, lemon zest and olive oil
Season with salt and pepper and grill

Reprinted from the Healthy Recipes from the White House to You
Healthier US School Challenge Celebration, The White House October 17, 2011