Grilled salads on white plates, sitting on a white table.

Grilled Chicken and Lemon Salad

Name: Grilled Chicken and Lemon Salad
Prep time: 20 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: Chicken:; 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:; 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 extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 lemon wedges (optional)

Recipe and Image courtesy of Cooking Light magazine.

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 15 - 25 minutes

Ingredients:

Chicken:
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tbsp fresh thyme leaves
1 tsp salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Salad:
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 tbsp chopped fresh cilantro
1 tbsp extra virgin olive oil
1/4 tsp Salt
1/4 tsp freshly ground black pepper
4 lemon wedges (optional)

Directions:

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.
Preheat 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.