Thanks to Beth Cummings in Virginia for this delicious recipe! Beth says, "This is a favorite recipe of ours from Steve and Jennifer Parker."
1 cup oil 1/2 cup lemon juice
1 Tbsp. salt 1 tsp. paprika
2 Tbsp. basil 2 tsp. onion powder
1/2 tsp. thyme 2 cloves fresh garlic, minced
2 lb. boneless chicken breast
Pour over 2 pounds boneless chicken breasts. Marinate overnight: (I usually fix it the same day though); turn once. Remove chicken from marinade 1/2 hour before grilling. (I'm usually in hurry and put it directly on the grill) Grill 6 to 8 minutes on each side. Check chicken carefully not to overcook.
Arranging Chicken Salad on Plates:
Follow the marinated chicken recipe above. After grilling, cut into strips or chunks and refrigerate. (I serve them warm right off the grill). Use two kinds of lettuce (i.e, curly leaf, bibb, iceberg) ( I use green and red leaf lettuce, depending what I have on hand) or with fresh spinach. Prepare as a salad. Use three kinds of fruit (i.e. melon, cantaloupe, grapes, strawberries, pineapple). Cut fruit into chunks. Use two kinds of cheese (i.e. Monterey Jack, cheddar, Swiss, Colby). Use walnuts or pecans, chopped.
On individual salad plates, arrange lettuce/spinach, top with a variety of fruit chunks, add cubed cheese, sprinkle with nuts, top with marinated chicken chunks or strips, and garnish top with strawberry fan or orange slice.
Poppy Seed Dressing
Mix in Blender:
1/2 cup sugar 1 tsp. dry mustard
1 tsp. salt 1 or 2 tsp. poppy seeds
Add 3 Tbsp. grated onions (to achieve pink colored dressing, use purple onion - (This is nice for a ladies' luncheon.)
Gradually add and beat continually:
1 cup salad oil
1/2 cup vinegar
