Photo of Grilled chicken cutlets with shaved summer salad by WW

Grilled chicken cutlets with shaved summer salad

Points® value
Total Time
2 hr 25 min
15 min
10 min
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.


Cooking spray

4 spray(s)

Olive oil

3 tbsp(s)


2 tbsp(s), fresh, finely chopped


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


1 cup(s), chopped, or mixed greens


  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


Per serving (1 cup): 264 Cal, 14 g Total Fat, 2 g Sat Fat, 520 mg Sod, 8 g Total Carb, 3 g Sugar, 3 g Fib, 27 g Prot.