Sunday in the Kitchen with Mark & Bruce: Lemon-and-Herb-Marinated Grilled Chicken Breasts

Make a batch of these juicy chicken breasts and enjoy dinners and lunches all week long.
Sundays In The Kitchen Marinated ChickenEvery day Gourmet

Weekday Eating: Salads, Sandwiches and Kebabs

Try these four delicious ideas using your Lemon-and-Herb-Marinated Grilled Chicken Breasts for lunches and dinners this week.

The following meal ideas are intended as a starting point for your own creativity. Therefore we haven’t assigned them PointsPlus® values as we would for actual recipes. Once you’ve decided on the specifics of your dish, subscribers can use the Recipe Builder to calculate PointsPlus values. Bon appétit!

Italian Chicken Salad
For each serving, dice 1 grilled chicken breast, then toss pieces in a large bowl with 3/4 cup shredded fennel, 6 halved cherry tomatoes, 3 quartered canned artichoke hearts and 2 tablespoons homemade vinaigrette (or bottled, lowfat, creamy Italian dressing).

Tips, hints and suggestions
1. Shred fennel bulb using the large holes of a box grater. Remove fronds and stems; use only white bulb, trimmed of any brown or squishy parts.
2. If you want to be really cheffy, use a mandoline to shave fennel bulb into paper-thin strips.
3. Use only artichoke hearts canned in water.
4. If you’re taking this salad to work or school, pack vegetables separately from dressing; toss together at the last minute to avoid a watery mess in your lunch box.
Open-Faced Chicken Reuben
For each serving, toast a slice of whole-grain bread until crunchy. Smear each slice with 2 teaspoons Dijon mustard on one side, then top with a sliced grilled chicken breast, 2 tablespoons squeezed prepared sauerkraut, and 1 ounce sliced Swiss cheese. Place sandwich, cheese-side up, on a large baking sheet and broil 4 to 6 inches from heat source until cheese melts and bubbles a bit. Cool on baking sheet a couple of minutes before serving.

Tips, hints and suggestions
1. For best taste, use bagged sauerkraut, available in the deli case of most supermarkets.
2. Squeeze sauerkraut dry over sink so excess water doesn’t bog down sandwich.
3. Substitute sliced provolone if you prefer.
4. Serve sandwich quickly so bread stays crunchy at the edges.
5. Accompany sandwich with a bowl of vegetable soup — or perhaps a summery gazpacho.
Caprese Chicken Kebabs
Skewer cubed, grilled chicken breasts with grape or cherry tomatoes, lowfat mozzarella cubes and fresh basil leaves. Serve over fresh greens (preferably Italian-style ones like radicchio, romaine and/or endive), drizzled with balsamic vinegar.

Tips, hints and suggestions
1. For a gourmet touch, use bocconcini (tiny balls of fresh mozzarella), often available at the salad bar of your supermarket, and usually kept in water.
2. Substitute cubed watermelon for some or all of the tomatoes.
Italian Antipasto Salad
Let the salad bar at your supermarket help you build this salad. Choose any of the mixed lettuces or leafy greens, including baby spinach or chopped romaine. Add sliced mushrooms, sliced bell peppers, sliced radishes, hearts of palm, sliced pitted olives, sundried tomatoes, artichoke hearts, chickpeas and/or white beans. (Be wary of marinated options, as they are usually heavy on the oil.) Toss these antipasto ingredients in a big bowl with sliced grilled chicken breasts and your favorite lowfat vinaigrette.

Tips, hints and suggestions
1. For freshest flavor, do not use a creamy dressing.
2. Baked whole-wheat pita chips can add a nice crunch to salad.
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