Fresh and Fruity Mesclun Salad with Grilled Chicken Thighs
Ingredients
1 bag Taylor Farms Mesclun
2 Persian cucumbers, sliced
1 cup of Blueberries
1 can of Mandarin oranges
Salt and pepper
Chicken
4 boneless, skin-on chicken thighs
1/4c Honey
1/3c Grainy mustard
2 tbsp Olive oil
Salt & pepper
Dressing
1/2c olive oil
1/3c red wine vinegar
1 tbsp fresh chopped parsley
1 shallot, minced
Salt and pepper
Directions
In a medium bowl whisk together honey, mustard, olive oil and a generous helping of salt and pepper.
Add the chicken and toss to combine. Refrigerator for at least 1 hour and up to 12 hours.
In a small bowl whisk together olive oil, vinegar, shallot until emulsified. Season with salt and pepper.
Preheat BBQ to medium high and clean and grease the grates with canola oil.
Add chicken skin side down and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side. Let rest, then slice.
In a large bowl add Taylor Farms Meslun, cucumbers, blueberries, mandarin oranges and dressing. Toss until well mixed.
Divide between four plates. Add sliced chicken thigh to each plate. Season with salt and pepper. Enjoy!
