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Grilled Lemon-Oregano Chicken Salad
Prep Time: 25 minutes - Cost: $
Servings: 4 - Difficulty Level: 2
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Ingredients
- 4 boneless, skinless chicken breast halves
Marinade Ingredients
- 1/2 tsp grated lemon peel
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh oregano, chopped or 3/4 tsp dried
- 1/2 tsp garlic, minced
- 1/2 tsp salt
Dressing Ingredients
- 1/3 cup mayonnaise, low-fat
- 1/3 cup buttermilk
- 3/4 tsp grated lemon peel
- 1 tsp lemon juice
- 1/4 tsp garlic, minced
- 1/4 tsp salt
Salad Ingredients
- 8 cups romaine lettuce leaves, torn
- 1 pint grape or cherry tomatoes
- 1/4 cup shredded carrot
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Directions
- Combine marinade ingredients in resealable plastic storage bag. Add chicken breast halves, seal bag, turn to coat and refrigerate for 2 hours.
- In a large bowl, whisk the dressing ingredients together. Cover and refrigerate until well chilled.
- Heat your barbecue grill when your are ready to prepare the chicken. Once the grill is well-heated, grill the chicken until done (about 4 minutes per side). Remove from the grill and cut into 1/4-inch slices.
- Toss the lettuce, tomatoes and shredded carrot. Arrange on 4 plates and top with sliced chicken. Drizzle with dressing and serve.
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