Feb 142012

heart healthy Lemon Chicken saladChicken Ingredients:

3/4 cup fresh lemon juice

1/4 cup olive oil

1 tablespoon fresh thyme leaves

1 teaspoon salt

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Salad Ingredients:

1 cup sugar snap peas, trimmed

1/2 cup red bell pepper strips

1/2 cup yellow bell pepper strips

1/2 cup (1/4-inch-thick) slices zucchini

2 tablespoons chopped fresh herbs to taste (cilantro, parsley, basil, oregano)

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 lemon wedges (optional)


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

Prepare 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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