With Spring comes the season of Lemon and Fresh Salads. Try out this delicious grilled lemon chicken salad recipe the perfect dinner or lunch for a beautiful Spring day! And for a sweet treat try out this Lemon Meringue pie recipe, perfect for all your Spring parties and festivities!
Grilled Lemon Chicken Salad
2 medium lemons
1 1/2 tablespoons chopped fresh oregano
1 1/2 tablespoons canola oil
2 teaspoons minced garlic
4 (6-oz.) skinless, boneless chicken breasts
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces thin asparagus
8 green onions, trimmed
1 cup cherry tomatoes
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 (5-oz.) pkg. arugula
Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
Coat asparagus, tomatoes and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, cherry tomatoes and arugula; toss. Serve with chicken and lemon halves
*Recipe from Cookinglight.com
Lemon Meringue Pie
1 cup white sugar
2 tbsp all purpose flour
3 tbsp cornstarch
1 ½ cups water
2 lemons juiced, zested
2 tbsp butter
4 egg yolks, beaten
1 9 inch pie crust, baked
4 egg whites
6 tbsp white sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brow
*Recipe from Food Network