Lemon-Parsley Chicken with Corn and Tomato Salad

Lemon-Parsley Chicken with Corn and Tomato Salad Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
For a quick, light weeknight meal, serve Lemon-Parsley Chicken with Corn and Tomato Salad. This meal is ready in just 40 minutes.

Yield:

Serves 4 (serving size: 2 chicken cutlets and about 1 1/4 cups salad)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Fat 12.1 g
Satfat 2.1 g
Monofat 6.4 g
Polyfat 1.7 g
Protein 39 g
Carbohydrate 11.9 g
Fiber 2.5 g
Cholesterol 109 mg
Iron 2.4 mg
Sodium 603 mg
Calcium 54 mg

Ingredients

1/4 cup minced fresh flat-leaf parsley
2 teaspoons grated lemon rind
2 teaspoons minced fresh garlic
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves, halved lengthwise to form 8 cutlets
Cooking spray
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
5 cups torn Boston lettuce
1 cup fresh corn kernels
1 cup heirloom cherry tomatoes, quartered
1/4 cup fresh flat-leaf parsley leaves

Preparation

1. Preheat grill to high heat.

2. Combine minced parsley, lemon rind, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle chicken with parsley mixture; let stand 10 minutes. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.

3. Combine juice, oil, mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Add lettuce and remaining ingredients; toss to coat.