Grilled salads on white plates, sitting on a white table.

Grilled Chicken and Lemon Salad

Name: Grilled Chicken and Lemon Salad Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: Chicken:; 3/4 cup Fresh Lemon Juice; 1/4 cup Olive Oil; 1 tbsp Fresh Thyme Leaves; 1 tsp Salt; 4 (6 oz) Skinless, Boneless Chicken Breast Halves; Salad:; 1 cup Sugar Snap Peas, trimmed; 1/2 cup Red Bell Pepper Strips; 1/2 cup Yellow Bell Pepper Strips; 1/2 cup Zucchini Slices (1/4-inch-thick); 2 tbsp Chopped Fresh Cilantro; 1 tbsp Extra-virgin Olive Oil; 1/4 tsp Salt; 1/4 tsp Freshly Ground Black Pepper; 4 lemon wedges (optional); Additional Items:; Large Resealable Plastic Storage Bag; Non-Stick Cooking Spray; Large Bowl

Recipe and Image courtesy of Cooking Light magazine.

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 15 - 25 minutes

Ingredients:

Chicken:

Fresh Lemon Juice
Olive Oil
Fresh Thyme Leaves
Salt
Skinless, Boneless Chicken Breast Halves

Salad:

Sugar Snap Peas, trimmed
Red Bell Pepper Strips
Yellow Bell Pepper Strips
Zucchini Slices (1/4-inch-thick)
Chopped Fresh Cilantro
Extra-virgin Olive Oil
Salt
Freshly Ground Black Pepper
lemon wedges (optional)

Additional Items:

• Large Resealable Plastic Storage Bag
• Non-Stick Cooking Spray
• Large Bowl

Directions:

To prepare chicken, combine the first 4 ingredients in a large resealable plastic storage bag.
Add chicken to bag, and seal.
Marinate in the refrigerator 1 hour, turning occasionally.
Preheat 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.

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