Lemon-Pepper Grilled Chicken Salad
- Vegetable recipes
- Low calorie
- Easy recipes
- Barbecue recipes
Ingredients
- 2 boneless skinless chicken breasts
- 2 tsp (10 mL) extra-virgin olive oil
- 1 tsp (5 mL) finely grated lemon rind
- 2 tsp (10 mL) lemon juice
- 1 tsp (5 mL) black pepper
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) Worcestershire sauce
- 1/3 cup (75 mL) thinly sliced red onion
- 1 bunch watercress
- 5 heads Belgian endives, chopped
- Mustard Vinaigrette:
- 4 tsp (20 mL) white wine vinegar
- 1 tbsp (15 mL) Dijon mustard
- 1/4 tsp (1 mL) celery salt
- Pinch granulated sugar
- Dash hot pepper sauce
- 1/3 cup (75 mL) extra-virgin olive oil
Preparation
Between waxed paper, pound each chicken breast to an even 1/2-inch/1 cm thickness.
Whisk together oil, lemon rind, lemon juice, pepper, salt and Worcestershire sauce; brush evenly all over chicken. Let stand for 15 minutes or refrigerate for up to 8 hours.
Soak onion in cold water for 15 minutes. Drain; rinse under cold water and drain again.
Pinch off tough bottoms of stems from watercress; discard.
Mustard Vinaigrette: Whisk together vinegar, mustard, celery salt, sugar and hot pepper sauce; gradually whisk in oil. Makes about 3/8 cup/90 mL.
Grill chicken over medium-high heat, turning once, until no longer pink in centre, 5 to 8 minutes. Let stand for 5 minutes; slice.
Meanwhile, toss endive, onion and watercress with Mustard Vinaigrette to taste; arrange on 4 plates. Top with chicken.
Makes 4 servings.
Per 1 tbsp/15 mL Mustard Vinaigrette: about 98 cal, trace pro, 11 g total fat (1 g sat. fat), trace carb, trace fibre, 0 mg chol, 75 mg sodium, 5 mg potassium.
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