Grilled lemon-oregano chicken salad

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Grated lemon peel
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Chopped fresh oregano
½ teaspoon Minced garlic
½ teaspoon Salt
4 Boneless, skinless chicken breast halves
⅓ cup Mayonnaise
⅓ cup Buttermilk
¾ teaspoon Grated lemon peel
1 teaspoon Fresh lemon juice
¼ teaspoon Minced garlic
¼ teaspoon Salt
6 cups Torn romaine lettuce leaves
1 pint Cherry tomatoes

Directions

MARINADE

DRESSING

SALAD

1. Combine lemon peel, lemon juice, oil, oregano, garlic and salt in resealable plastic storage bag. Add chicken, seal bag, turn to coat and refrigerate 2 hours.

2. Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl. Cover and refrigerate.

3. Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice thin.

4. Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top.

PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7 g Protein 35 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998

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