Mediterranean Chicken Salad & Lemon Cupcakes

Lemon Herb Mediterranean Chicken Salad

Ingredients

Marinade/Dressing:

  • 2 tbs olive oil

  • 1/4 cup fresh lemon juice

  • 2 tbs water

  • 2 tbs red wine vinegar

  • 2 tbs fresh chopped parsley

  • 2 tsp dried basil

  • 3 tsp garlic , minced

  • 1 tsp dried oregano

  • 1 tsp salt

  • cracked pepper , to taste

  • 1 lb skinless, boneless chicken thigh fillets or chicken breasts*

Salad:

  • 4 cups lettuce leaves*

  • 1 large cucumber diced

  • 2 Roma tomatoes diced

  • 1 red onion sliced*

  • 1 avocado sliced

  • 1/3 cup pitted Kalamata olives, sliced

  • Lemon wedges to serve

Instructions

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 3 two hours in the refrigerator. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

  3. Once chicken is ready, heat 1 tbs of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

*In flyer April 9 - 15, 2023
Recipe and photo credit: Cafe Delites

 

Lemon Cupcakes with Buttercream

Ingredients

For the Cupcakes:

  • 1 2/3 cup all-purpose flour*

  • 1 cup granulated sugar

  • 2 tbs lemon zest

  • 1/4 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup butter melted*

  • 2 eggs room temperature

  • 1/2 cup sour cream, room temperature

  • 1/4 cup whole milk, warm

  • 1/4 cup lemon juice

For the Buttercream:

  • 1 cup butter*

  • 4.5 cups powdered sugar

  • 1/4 tsp salt

  • 1/4 cup lemon juice

  • 3 tbs lemon zest

Instructions

For the Cupcakes:

  1. Preheat oven to 375F. Line the cupcake tin with papers.

  2. Add the sugar & lemon zest to the bowl of a food processor then pulse until zest is broken up & the sugar is pale yellow In color.

  3. Sift the flour, baking soda, baking powder & salt into a large bowl then whisk together & set aside.

  4. Add the eggs, milk, melted butter, lemon juice, sour cream, & sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds & mix once more.

  5. Add the wet to the dry mixture & mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F & bake another 12-16 or until the springy.

For the Buttercream:

  1. Cream the butter, salt & zest for a few minutes then sift in the powdered sugar in batches, mixing in between.

  2. Scrape the bowl down & pour In the lemon juice while mixing on low. Scrape down once more & mix then transfer to a piping bag & decorate the cooled cupcakes.

*In flyer April 9 - 15, 2023
Recipe and photo credit: Preppy Kitchen

Annah Kassen