Barbecued chicken with shaved summer salad
4
Points®
Total time: 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 to get super-thin, cheffy slices that soak up the lemon dressing.
Ingredients
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
Garlic
3 clove(s), finely chopped
Fennel
1 individual, trimmed and shaved/thinly sliced
Red pepper
1 medium, deseeded and thinly sliced
Yellow pepper
1 medium, deseeded and thinly sliced
Lettuce
½ individual, chopped, or mixed greens
Basil, fresh
1 tablespoon(s), chopped
Instructions
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.
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