Sublime Mint Chicken and Feta salad

A recipe created in collaboration with Poulet du Québec that showcases our delicious chicken thighs.

Cut the green onion into pieces and put it in the bowl of a food processor or in a blender. Prepare the lemon peel (zest), fresh lemon juice and add the fresh mint (including the stems), apple cider vinegar, olive oil, honey and freshly ground black pepper. Blend for one to two minutes, on high speed until very smooth.
Reserve half of this dressing to season the salad (125 ml – 1/2 cup). Pour the other half into the large resealable bag that contains the chicken thighs, then seal. Using your hands, knead the chicken pieces to coat them well with the marinade. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill to medium-high. Remove the chicken from the bag and place it on the top rack of the barbecue or grill. Grill on each side for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F (74°C). The cooking time varies depending on the size of the pieces. Remove the chicken from the grill and cut into long strips. Set aside.
Meanwhile, place the arugula and radish in a bowl and toss with 60 ml (1/4 cup) of the reserved marinade or dressing. Set aside.
Crumble the Feta cheese and set aside.
To serve, spread the salad on the bottom of the plates. Add the grilled chicken slices. Top each plate with crumbled Feta, sliced fresh radish, one or two sprigs of fresh mint. Serve with the remaining reserved sublime mint dressing.

Cut the green onion into pieces and put it in the bowl of a food processor or in a blender. Prepare the lemon peel (zest), fresh lemon juice and add the fresh mint (including the stems), apple cider vinegar, olive oil, honey and freshly ground black pepper. Blend for one to two minutes, on high speed until very smooth.
Reserve half of this dressing to season the salad (125 ml – 1/2 cup). Pour the other half into the large resealable bag that contains the chicken thighs, then seal. Using your hands, knead the chicken pieces to coat them well with the marinade. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill to medium-high. Remove the chicken from the bag and place it on the top rack of the barbecue or grill. Grill on each side for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F (74°C). The cooking time varies depending on the size of the pieces. Remove the chicken from the grill and cut into long strips. Set aside.
Meanwhile, place the arugula and radish in a bowl and toss with 60 ml (1/4 cup) of the reserved marinade or dressing. Set aside.
Crumble the Feta cheese and set aside.
To serve, spread the salad on the bottom of the plates. Add the grilled chicken slices. Top each plate with crumbled Feta, sliced fresh radish, one or two sprigs of fresh mint. Serve with the remaining reserved sublime mint dressing.