Grilled Lemon-Garlic Chicken Salad
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Grilled Lemon-Garlic Chicken Salad

Prep: 15 minutes plus marinating
Grill: 16 minutes • Serves: 4

1 large garlic clove, minced
2 tablespoons fresh lemon juice
1-1/2 tablespoons dried oregano
2 teaspoons lemon zest
2 teaspoons stone ground mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive or canola oil
1-1/4 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
8 cups chopped romaine lettuce
2 Roma tomatoes, chopped
1 small seedless cucumber, chopped
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives, sliced

1. In small bowl, whisk garlic, lemon juice, oregano, lemon zest, mustard, salt and pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 2/3 cup.

2. Place chicken in large zip-top bag; pour 1/2 cup marinade over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 8 hours.

3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade and place on hot grill rack; discard marinade. Cover and cook 16 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and let stand 5 minutes. Cut chicken into 1/2-inch slices.

4. Divide lettuce, tomatoes, cucumber, cheese, olives and chicken over 4 plates; drizzle with remaining marinade.

Approximate nutritional values per serving (1 salad):
390 Calories, 24g Fat (4.5g Saturated), 110mg Cholesterol,
435mg Sodium, 8g Carbohydrates, 2g Fiber, 35g Protein