Grilled Lemon-Herb Chicken Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 6g
  • Saturated fat: 1.3g
  • Protein: 29.7g
  • Carbohydrate: 14.4g
  • Cholesterol: 72mg
  • Iron: 3.4mg
  • Sodium: 867mg
  • Calories from fat: 23%
  • Fiber: 3.7g
  • Calcium: 98mg


  • 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


  1. Combine first 5 ingredients in a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 8 hours.
  2. Place roasted peppers and Italian dressing in a blender; process until smooth (dressing will be thick). Set aside.
  3. 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.
  4. 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.
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