Lemony Bibb salad with grilled chicken
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This fresh, vibrant salad works well for a cook-once-eat-twice meal: Enjoy one serving for lunch or dinner and pack away the rest for the next day (store the dressing separately and toss together just before eating, or double the recipe for lunches for a few days). You’ll love the citrusy dressing no matter which type of lemon you use. Meyer lemons—available in bags year-round from Sunkist and Frieda’s—offer a sweeter, more floral flavor, while regular lemons bring more zippy tang.
Ingredients
Cooking spray
4 spray(s)
Lemon zest
1 tsp, or Meyer lemon zest
Fresh lemon juice
3 Tbsp, or Meyer lemon juice
Light mayonnaise
1½ Tbsp
Dijon mustard
½ Tbsp
Honey
1 tsp
Kosher salt
½ tsp
Black pepper
¼ tsp
Shallot
1 small, minced
Uncooked skinless boneless chicken breast
10 oz, 2 (5-oz) breasts
Bibb lettuce
1 head(s), roughly torn
Cherry tomatoes
1 cup(s), halved
Yellow bell pepper
1 medium, cut into thin strips
Persian (mini) cucumber
1 item(s), cut into thin half-moons
Instructions
1
In a small jar, combine the lemon zest, lemon juice, mayonnaise, mustard, honey, salt, pepper, and shallot. Screw on the lid and shake well to combine.
2
Arrange the chicken on a plate; pierce the chicken all over on both sides with a fork. Drizzle 2 tablespoons of the dressing over the chicken, turning over to coat both sides. Marinate at room temperature for 15 minutes.
3
Coat a grill pan with cooking spray and heat over medium-high. Add the chicken to the pan; grill until cooked through, about 5 minutes per side. Remove the chicken to a cutting board and let stand for 3 minutes; cut into slices.
4
In a large bowl, combine the lettuce, tomatoes, bell pepper, and cucumber. Drizzle the remaining dressing over the salad; toss well to coat. Serve the salad with the chicken.
5
Serving size: 3 cups salad and 1 chicken breast
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