Herby Lemon Grilled Chicken Breast Salad Recipes
LEMON HERB MEDITERRANEAN CHICKEN SALAD
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
Provided by Karina
Categories Salad
Time 25m
Number Of Ingredients 18
Steps:
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
HERBY LEMON GRILLED CHICKEN BREAST SALAD
Put this Herby Lemon Grilled Chicken Breast Salad on your menus for bright, delicious meals all summer long!
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time 1h25m
Number Of Ingredients 9
Steps:
- Place a bit of the herby lemon vinaigrette in a low, wide dish. Then pound the chicken breasts to an even thickness of about 1/2" (I place the chicken in a large resealable plastic baggie and pound with a kitchen mallet) and arrange it in the dish. Add more of the vinaigrette, as needed, and spoon it over the chicken to cover. Reserve any unused vinaigrette for topping a fresh green salad or veggies. Cover chicken and place in refrigerator to marinate for one to two hours.
- Remove chicken from refrigerator. Heat grill to medium to medium-high heat, about 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
- Place cut sides of lemon halves on grill for just a minute or two, until charred and softened. Remove to a plate to cool. Oil grill grates again and place marinated chicken breasts on the grates. Grill for about 3 to 4 minutes, or until nicely charred. Flip chicken and grill for another 3 to 4 minutes on the second side, until nicely charred and an instant read thermometer reaches 160°F. Then pull the chicken off the grill, to a platter, to rest for a few minutes and continue to cook to 165°F. This will help to ensure that your chicken doesn't dry out from over cooking it.
- While chicken is resting, arrange arugula on a platter. Drizzle just a bit of olive oil over the top, followed by a squeeze of grilled lemon halves. Add grape tomatoes, course salt, and freshly ground black pepper. Arrange chicken breasts simply over the top of the salad and then sprinkle with fresh thyme leaves.
Nutrition Facts : Calories 245 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEMON CHICKEN WITH HERB SALAD
Never underestimate the power of a simple marinade of garlic, olive oil, and lemon-in this lemon chicken with herb salad recipe, it helps transform an otherwise mundane piece of grilled chicken into a meal that feels special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress with 2 tablespoons olive oil, lemon juice, salt, and pepper. Serve chicken with herb salad, Parmesan, and pine nuts.
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- When you are ready to cook the chicken, put the grill on a high heat. Place the chicken breasts on to a foil covered grill pan, and put directly under the grill (you can also use a bbq).
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