Photo of Barbecued chicken with shaved summer salad by WW

Barbecued chicken with shaved summer salad

Points® value
Total Time
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 to get super-thin, cheffy slices that soak up the lemon dressing.


Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Olive Oil

3 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Rosemary, Fresh

1 sprig(s), finely chopped


3 clove(s), finely chopped


1 individual, trimmed and shaved/thinly sliced

Red pepper

1 medium, deseeded and thinly sliced

Yellow pepper

1 medium, deseeded and thinly sliced


½ individual, chopped, or mixed greens

Basil, fresh

1 tablespoon(s), chopped


  1. In a small bowl, whisk the oil, rosemary, garlic, lemon juice and season with salt and 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 barbecue 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.