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RDJ-- Chicken and Lemon Salad, 08-30-12  RDJ
 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
    Cooking spray

    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.

Prepare grill.

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.

Nutritional Information
Amount per serving
    Calories: 259
    Calories from fat: 25%
    Fat: 7.1g
    Saturated fat: 1.2g
    Monounsaturated fat: 4g
    Polyunsaturated fat: 1g
    Protein: 40.5g
    Carbohydrate: 5.3g
    Fiber: 0.8g
    Cholesterol: 99mg
    Iron: 1.5mg
    Sodium: 332mg
    Calcium: 35mg

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