Grilled chicken cutlets with shaved summer salad
3
Points®
Total time: 2 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Raw fennel adds an extra-crunchy, slightly herbal je ne sais quoi to this refreshing salad. Use a mandoline or V-slicer to get super-thin, cheffy slices that soak up the lemon dressing.
Ingredients
Cooking spray
4 spray(s)
Olive oil
3 tbsp(s)
Rosemary
2 tbsp(s), fresh, finely chopped
Garlic
3 tsp(s), finely chopped
Fresh lemon juice
2 tbsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cutlets, thinly sliced or pounded
Uncooked fennel bulb
1 item(s), small, trimmed and shaved
Red bell pepper
1 small, cored and thinly sliced
Yellow bell pepper
1 small, cored and thinly sliced
Lettuce
1 cup(s), chopped, or mixed greens
Instructions
1
In a small bowl, whisk the oil, rosemary, garlic, lemon juice, salt, and black pepper. Place the chicken in a storage container or resealable plastic bag and add 3 tbsp of the marinade. Reserve the remaining marinade. Close the container tightly and shake to coat the chicken. Refrigerate the chicken for at least 2 hours or up to 2 days.
2
Coat a grill rack or grill pan with cooking spray and preheat to medium-high. Grill the chicken until cooked through, about 3 minutes per side. Discard the marinade in the container. Transfer the chicken to a cutting board.
3
In a large bowl, toss the fennel, bell peppers, and lettuce. Thinly slice the chicken and add to the salad. Drizzle with the reserved marinade. Garnish with the basil (if using).
4
Serving size: 1 cup
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