RDJ-- Chicken and Lemon Salad, 08-30-12
Aug 30, 2012 15:38 PDT
Volume 15 Number 159
US Library of Congress ISSN: 1530-3292
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Grilled Chicken and Lemon Salad
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup (1/4-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lemon wedges (optional)
To prepare chicken, combine the first 4 ingredients in a large zip-top
plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator
1 hour, turning occasionally.
Remove chicken from bag; discard marinade. Place chicken on a grill rack
coated with cooking spray; grill 6 minutes on each side or until done.
Cool completely; cut into 1/4-inch-thick slices.
To prepare salad, cook peas in boiling water 30 seconds. Drain, and
rinse with cold water. Drain. Combine peas and next 7 ingredients
(through black pepper) in a large bowl; add chicken, tossing to combine.
Place 1 3/4 cups chicken salad on each of 4 plates. Serve with lemon
wedges, if desired. Makes 4 servings.
Amount per serving
Calories from fat: 25%
Saturated fat: 1.2g
Monounsaturated fat: 4g
Polyunsaturated fat: 1g
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