Chef’s Note: This recipe was a pleasant surprise and definitely a summertime keeper! It’s full of flavor and in-season, fresh veggies to keep it light, healthy and easy to make.
Servings: 6 Prep Time: 35 min Cook Time: 15 min
To brine the chicken:
- First pound each chicken breast with a wooden hammer to even out thickness to 1/2 inch so it’s easier to grill.
- Combine 1/2 a cup of brown sugar, 1/2 cup of salt, 2 tbsp of vinegar and 8 cups of water.
- Mix the ingredients in a bowl and place chicken in
- Let sit in fridge between 30-60 minutes, no longer!
Grilling Instructions:
- While the chicken is brining, pre-heat the grill to a high heat.
- Lightly oil grill with vegetable oil or cooking spay.
- The chicken needs to be taken out of the brine and placed straight on the grill.
- Grill for 2 minutes on each side.
- Turn the heat down to a medium heat setting.
- Grill for 10 – 12 minutes until cooked through!
- While grilling make maple glaze: Combine approx. 3 tbsp pure maple syrup with 1/2 cup packed brown sugar (I rarely measure anything and love experimenting, so feel free to alter this recipe if you have your own)
- While grilling, brush maple glaze over both sides of the chicken breasts.
- Breasts should only be flipped once and the grill lid needs to be closed. (keep the heat in!)
- Serve straight off the grill!
Tip: Be careful not to over cook the chicken! Every minute that goes by the chicken is becoming drier. Grill with the lid closed to lock in the heat and bake the chicken.
To Make the Salad:
Chef’s Note: These are the ingredients I chose to use, but feel free to use whatever fresh produce you like!
On plates arrange the following:
- Fresh Spinach leaves-lightly layer entire plate
- Chopped cocktail tomatoes-2 per person, cut into 4′s
- Cubed avocado- 1/2 per person
- Thinly sliced Gala apples- about 5 slices per person arranged in a circle around the plate
- Cubed cheddar cheese- about 1/4 cup per person
- Walnuts-sprinkle small handful over top
Dijon Dressing:
Chef’s Note: I made this recipe up, and I didn’t measure, so feel free to experiment with it, or use your own!
- Combine approx. 1/2 c. of olive oil, 1/4 c. white wine vinegar, 2tbsp dijon mustard, a sprinkle of salt and a dash of fresh ground pepper.
- Mix ingredients until oil is well blended with dijon mustard.
Drizzle dressing over the salad and then place one chicken breast in the middle of each plate atop the salad. If you’re anything like me, presentation is [almost] always as important as the meal itself…especially when it comes to a wonderfully colorful dinner salad 
Hope you enjoy dinner, and have fun making it too! Oh, and let me know how yours turns out!
Cheers!
{ 2 comments… read them below or add one }
Oh, that looks so yummy!! Will have to try that one out soon!!!
It really was delicious Launa! And so versatile! I’m not one for measuring and sticking to recipes, so I like that I can experiment with it:) Enjoy!! And happy belated 4th of July!