Grilled Chicken and Lemon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When it's in season, I sometimes substitute thin, blanched, fresh asparagus for the sugar snap peas. Freshly squeezed lemon juice is essential to the flavor of this salad. -Michael Ruggeberg, Aspen, CO 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 |
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 cilantro |
1 tablespoon extravirgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 lemon wedges (optional) |
Directions:
1. 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.
2. Prepare grill.
3. 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.
4. 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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