Grilled Chicken Salad with Tomato and Lemon

My husband and I grilled for the first time today. It is still cold here in Denmark, but like most Danes, we couldn’t wait for the grilling season to begin. We ate our dinner indoors. When I first came to Denmark some 50 years ago, nobody was grilling. It took several years for the Danes to start grilling and now you can’t stop them. Most people have 1 or 2 grills. We have 3 grills and actually grill all year around. We even grill our Thanksgiving turkey outdoor – sometimes in the snow. I have used arugula/rocket salad in this recipe, but you can use Bibb lettuce, butter lettuce or a mixture of greens. When I came to Denmark 50 years ago, the Danes only ate butter lettuce. When prince Henrik married the Danish princess Margrethe, now the Queen of Denmark, he bought arugula ,rocket salad seeds with him to Denmark and planted them in the palace graden. Thirty years ago, when one of our best known chefs in Denmark bought an arugula/rocket plant home with him from Turkey, the Danish Gardners laughed at him. It took years for the Danes to import arugula/rocket and for Danish Garners to grow the plant, but it is now to be found everywhere and is very popular.

Grilled Chicken Salad med Tomato and Lemon

Serves 4

1 lb./455 g chicken breasts

a portion of mixed green

4 tomatoes

1 tsp. grated rind

1-2 garlic cloves

1 tbsp. lemon juice

2 tbsp. olive oil

Prepare a fire in a charcoal grill or preheat gas grill.

To make salad, cut chicken into 2 x 2 inch/5×5 cm. Rense salad, pat dry and arrange on 4 plates. Rense tomatoes and cut them in smaller pieces and place on top of the salad. Whip a dressing of grated lemon, garlic, lemon juice and olive oil and pour over salad.

Brush the chicken pieces with oil and set them on 8 grill spear. Grill 5-6 minutes on each side. Arrange two grill spears on each plate.

Suggested accompaniment:baguettes

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