Prep: 15 minutes plus marinating
Grill: 16 minutes • Serves: 4
2 tablespoons PICS fresh lemon juice
1-1/2 tablespoons PICS dried oregano
2 teaspoons lemon zest
2 teaspoons stone ground mustard
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1/2 cup PICS olive or PICS canola oil
1-1/4 pounds Market 32 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
8 cups chopped Full Circle romaine lettuce
2 Roma tomatoes, chopped
1 small seedless cucumber, chopped
1/4 cup PICS crumbled feta cheese
1/4 cup PICS pitted Kalamata olives, sliced
1. In small bowl, whisk garlic, lemon juice, oregano, lemon zest, mustard, salt and pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 2/3 cup.
2. Place chicken in large zip-top bag; pour 1/2 cup marinade over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 8 hours.
3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade and place on hot grill rack; discard marinade. Cover and cook 16 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and let stand 5 minutes. Cut chicken into 1/2-inch slices.
4. Divide lettuce, tomatoes, cucumber, cheese, olives and chicken over 4 plates; drizzle with remaining marinade.
Serving Size: 1 salad
Approximate nutritional values per serving:
390 Calories, 24g Fat, 4.5g Saturated Fat, 110mg Cholesterol, 435mg Sodium,
8g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 35g Protein