Grilled Lemon-Pepper Chicken Salad
Description
Grilled lemon-pepper chicken slices served over mixed greens with cucumbers, cherry tomatoes, and a light vinaigrette. A fresh, protein-packed salad ideal for lunch or a light dinner.
Ingredients
- 5 t olive oil
- 3 t fresh lemon juice 1/2 t tabasco sauce 1/2 t thyme --,dried
- 2 boneless skinless chicken
- 1 breast halves
- 4 sl red onion -- 1/3 - 1/2
- 1 thick
- 4 c romaine lettuce -- torn 1/2 c feta cheese --,crumbled
Directions
- Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small
- saucepan over low heat. Season dressing to taste with salt and pepper. Arrange chicken and onion slices on plate. Spoon 2 tablespoons dressing over chicken and onions and turn to coat. Let chicken stand for 5 minutes. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
- Prepare barbecue grill (medium-high heat). Set saucepan with remaining dressing at edge of grill to warm. Grill chicken and onion slices until just cooked through, about 5-6 minutes per side.
- Transfer chicken and onion to plate. Cut chicken crosswise into thin slices. Separate onion into rings.
- Place lettuce in large bowl. Add chicken and onion. Add warm dressing and toss to coat. Season salad to taste with salt and pepper. Divide sald between 2 plates. Sprinkle half of feta cheese over each and serve.
