ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken and Lemon Salad

Yield 4 servings
"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

  • 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 extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 lemon wedges (optional)

Nutrition Information

  • calories 259
  • caloriesfromfat 25 %
  • fat 7.1 g
  • satfat 1.2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 40.5 g
  • carbohydrate 5.3 g
  • fiber 0.8 g
  • cholesterol 99 mg
  • iron 1.5 mg
  • sodium 332 mg
  • calcium 35 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.