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| Grilled Lemon-Oregano Chicken Salad
Marinade
1/2 teaspoon Grated lemon peel
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Chopped fresh oregano
1/2 teaspoon Minced garlic
1/2 teaspoon Salt
4 Boneless, skinless chicken
Dressing
1/3 cup Mayonnaise
1/3 cup Buttermilk
3/4 teaspoon Grated lemon peel
1 teaspoon Fresh lemon juice
1/4 teaspoon Minced garlic
1/4 teaspoon Salt
Salad
6 cups Torn romaine lettuce leaves
1 pint Cherry tomatoes |
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Combine the lemon peel, lemon juice, oil, oregano, garlic and salt in resealable plastic storage bag. Add chicken, seal bag, turn to coat and refrigerate 2 hours. Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl. Cover and refrigerate. Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice thin. Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top. PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7 g Protein 35 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998 |
