Grilled lemon-oregano chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Grated lemon peel |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Chopped fresh oregano |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Salt |
| 4 | Boneless, skinless chicken breast halves | |
| ⅓ | cup | Mayonnaise |
| ⅓ | cup | Buttermilk |
| ¾ | teaspoon | Grated lemon peel |
| 1 | teaspoon | Fresh lemon juice |
| ¼ | teaspoon | Minced garlic |
| ¼ | teaspoon | Salt |
| 6 | cups | Torn romaine lettuce leaves |
| 1 | pint | Cherry tomatoes |
Directions
MARINADE
DRESSING
SALAD
1. Combine lemon peel, lemon juice, oil, oregano, garlic and salt in resealable plastic storage bag. Add chicken, seal bag, turn to coat and refrigerate 2 hours.
2. Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl. Cover and refrigerate.
3. Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice thin.
4. Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top.
PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7 g Protein 35 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998