Grilled Lemon Pepper Chicken Salad Recipe
Servings: 2
Ingredients
- 5 Tbsp. Extra virgin olive oil
- 3 Tbsp. Fresh lemon juice
- 1/2 tsp Tabasco sauce
- 1/2 tsp Thyme -- dry
- 2 x Boneless skinless chicken Breast halves
- 4 slc Red onion -- 1/3 - 1/2 " Thick
- 4 c. Romaine lettuce -- torn
- 1/2 c. Feta cheese -- crumbled
Directions
- Whisk extra virgin 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 Tbsp. dressing over chicken and onions and turn to coat. Let chicken stand for 5 min.
- (Can be prepared up to 4 hrs ahead. Cover and chill.)
- Prepare barbecue grill (medium-high heat). Set saucepan with remaining dressing at edge of grill to hot. Grill chicken and onion slices till just cooked through, about 5-6 min per side. Transfer chicken and onion to plate. Cut chicken crosswise into thin slices. Separate onion into rings.
- Place lettuce in large bowl. Add in chicken and onion. Add in hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 786g | |
| Recipe makes 2 servings | |
| Calories 648 | |
| Calories from Fat 380 | 59% |
| Total Fat 43.04g | 54% |
| Saturated Fat 10.46g | 42% |
| Trans Fat 0.01g | |
| Cholesterol 60mg | 20% |
| Sodium 509mg | 21% |
| Potassium 1053mg | 30% |
| Total Carbs 48.57g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 31.06g | 21% |
| Protein 21.65g | 35% |
