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MICHAEL SYMON Rosemary Lemon Grilled Chicken with Chopped Salad

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A zesty rosemary grilled chicken paired with a Greek inspired salad.

2 cloves garlic (peeled, minced)
1 sprig rosemary (leaves only, finely chopped)
1 lemon (zested)
1 teaspoon Dijon mustard
1/4 cup olive oil
8 chicken thighs (boneless, skinless)
Kosher salt and freshly ground black pepper (to taste)
2 cloves garlic (peeled, minced)
1 tablespoon dried oregano
1 lemon (juiced)
2 tablespoon red wine vinegar
1/4 cup olive oil
1 small head iceberg lettuce (1/2-inch pieces)
2 heads Treviso or radicchio (1/2-inch pieces)
1/2 cup pepperoncini peppers (thinly sliced)
1/2 cup English cucumber (small dice)
1 cup cherry or grape tomatoes (halved)
1/2 cup feta (crumbled)
1/2 cup red onion (peeled, thinly sliced)
1 cup store bought toasted pita chips (lightly crushed or broken up)
1/2 cup chickpeas (drained, rinsed)
Kosher salt and freshly ground black pepper (to taste)

For Chicken: In a large gallon-sized plastic bag, add the garlic, rosemary, lemon zest, mustard, and olive oil, and whisk to combine. Add the chicken and coat in the marinade. Season with salt and pepper. Refrigerate for up to 4 hours.
Preheat a grill or grill pan to medium high heat.
On a large plate, add the marinated chicken and let it come to room temperature 30 minutes prior to grilling. Season with salt and pepper. Place the chicken on the grill and char on both sides, about 10 minutes. Remove to a platter to rest. Thinly slice and serve with salad.
For Chopped Salad: In a large bowl, add the garlic, oregano, lemon juice, red wine vinegar, and olive oil, and whisk to combine. Season with salt and pepper. Add the iceberg lettuce, Treviso, pepperoncini peppers, English cucumber, cherry tomatoes, feta, red onion, toasted pita chips, and chickpeas, and toss to coat with the dressing. Serve with the grilled chicken.
Tip: Make the marinade ahead of time and freeze to always have an easy dinner on hand. Allow to thaw and use to marinate meat or use on a salad!

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