GRILLED LEMON-PEPPER CHICKEN SALAD
Easy, summery salad; great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.
Provided by REDNECKGRL
Categories Salad Green Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 25.5 g, Cholesterol 96.9 mg, Fat 4.9 g, Fiber 7.6 g, Protein 39 g, SaturatedFat 1.3 g, Sodium 488.7 mg, Sugar 9 g
GRILLED LEMON CHICKEN SALAD
Simple and bright, this is the kind of main that puts us in the mood for spring. If you've never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)
Number Of Ingredients 13
Steps:
- Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
- Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
- Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
- Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Nutrition Facts : Calories 342, Carbohydrate 7 g, Cholesterol 124 mg, Fat 17 g, Fiber 2 g, Protein 40 g, SaturatedFat 2.3 g, Sodium 452 mg, Sugar 2 g
LEMON BBQ CHICKEN SALAD
A zesty summer salad to serve as a cool summer supper, potluck contribution, or even a ladies luncheon. A good way to use up leftover chicken and rice. If leftover chicken and rice are not available, boneless chicken breast and regular or instant rice can be prepared ahead of time.
Provided by Robin Whitworth
Categories Salad
Time 2h30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix chicken and lemon juice in a large mixing bowl.
- Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
- Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 28.3 g, Cholesterol 78.5 mg, Fat 56.1 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 9.7 g, Sodium 1093 mg, Sugar 3.1 g
LEMON CHICKEN SALAD
This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.
Provided by sal
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD
Provided by Dorie Greenspan
Categories Chicken Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Couscous Bon Appétit
Number Of Ingredients 26
Steps:
- For couscous:
- Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For chicken:
- Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
GRILLED LEMON CHICKEN SALAD
Make and share this Grilled Lemon Chicken Salad recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- Meanwhile brush chicken with oil and sprinkle with lemon pepper seasoning.
- When grill is heated, place chicken on bottom grill surface; close grill. Cook 5-7 minutes or until chicken is fork tender and juices run clear. Remove chicken from grill, place on cutting board.
- Meanwhile in large bowl, mix lettuce, strawberries and avocado. In small bowl, stir together sour cream and lemonade concentrate. pour half of sour cream mixture over lettuce mixture and toss to coat. Place on serving plates.
- Slice chicken; arrange on salads. Drizzle with remaining sour cream mixture.
Nutrition Facts : Calories 363.9, Fat 18.6, SaturatedFat 5.7, Cholesterol 81.1, Sodium 102.4, Carbohydrate 20.6, Fiber 6, Sugar 11.9, Protein 30.4
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