Grilled Lemon-Herb Chicken Salad

Recipe from

Oxmoor House

Nutritional Information

Calories 230
Fat 6 g
Satfat 1.3 g
Protein 29.7 g
Carbohydrate 14.4 g
Cholesterol 72 mg
Iron 3.4 mg
Sodium 867 mg
Caloriesfromfat 23 %
Fiber 3.7 g
Calcium 98 mg


1/4 cup lemon juice
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 tablespoon minced garlic
1 tablespoon olive oil
6 (4-ounce) skinned, boned chicken breast halves
1 (12-ounce) bottle roasted red peppers, drained
3 tablespoons fat-free Italian dressing
1/4 teaspoon salt
1/2 teaspoon pepper
Cooking spray
1 (10-ounce) bag Mediterranean-blend salad greens or 12 cups mixed salad greens
1 1/2 cups thinly sliced yellow bell pepper rings
1 1/2 cups thinly sliced red onion, separated into rings
12 cherry tomatoes, halved


Combine first 5 ingredients in a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 8 hours.

Place roasted peppers and Italian dressing in a blender; process until smooth (dressing will be thick). Set aside.

Prepare grill. Remove chicken from bag; discard marinade. Sprinkle salt and pepper over chicken. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until done. Cut each breast half diagonally into strips.

Divide salad greens evenly among six plates. Top each serving with 1 sliced breast half, 1/4 cup yellow pepper, 1/4 cup onion, 2 tomatoes, and 1/4 cup roasted pepper dressing.