Grilled Lemon Chicken Salad
Ingredients
2 medium lemons
1 1/2 tablespoons chopped fresh oregano
1 1/2 tablespoons canola oil
2 teaspoons minced garlic
4 (6-oz.) skinless, boneless chicken breasts
Cooking spray
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces thin asparagus
8 green onions, trimmed
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 (5-oz.) pkg. arugula
How to Make It
Step 1
Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
Step 2
Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
Step 3
Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
Step 4
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Nutritional Information
Calories 342 Fat 17g Satfat 2.3g Monofat 9.5g Polyfat 3.1g Protein 40g Carbohydrate 7g Fiber 2g Cholesterol 124mg Iron 2mg Sodium 452mg Calcium 108mg Sugars 2g Est. added sugars 0g
Source: Cooking Light
