Yield Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad) Number Of Ingredients 13 Steps:
Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate. Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl. Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning. Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Time 1h1m Yield 4 servings Number Of Ingredients 11 Steps:
Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish. Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Heat your grill to high. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through. While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper. Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.
Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks.
Time 26m Number Of Ingredients 6 Steps:
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and lemon pepper seasoning. Place chicken into a resealable plastic bag. Pour marinade over chicken. Seal bag, and refrigerate chicken and marinade for at least 30 minutes or up to 12 hours. Preheat grill to medium high heat. Brush grill grates with olive oil, or spray with non-stick grilling spray. Place chicken over indirect heat. Grill chicken breasts for approximately 6-8 minutes per side. If unsure about doneness, use a meat thermometer to make sure internal temperature reads 165 degrees. Serve right away while warm.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray. Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces. Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.
Yield 8 servings Number Of Ingredients 7 Steps:
Sprinkle chicken all over with salt and 1 1/2 tsp. pepper. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil. Thinly slice lemon half into rounds. Heat butter and honey in a small saucepan until butter is melted and foaming, then remove from heat and add lemon slices. Grill chicken, skin side down, until skin is lightly charred and releases from grate without tearing, about 6 minutes. Turn chicken over and lightly brush with lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 25-28 minutes. Just before chicken is ready, cut remaining lemon into quarters and grill, cut side down, until charred and softened, 6-8 minutes. Transfer chicken and lemons to a cutting board; let rest 10 minutes before carving chicken into pieces. To serve, squeeze grilled lemons over chicken and sprinkle with remaining 1/2 tsp. pepper.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop. While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill. Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices. While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don’t stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender). Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander. To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won’t be mushy. All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey. Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat. TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.
More about “grilled lemon pepper chicken salad recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine all ingredients except for chicken. Reserve 2 tablespoons of the marinade and set aside. In a large plastic freezer bag, put in chicken and marinade. Shake to coat and marinate for at least 4 hours or overnite. Remove chicken from marinade and arrange on a plate. Microwave the chicken for 5 minutes on high. Transfer chicken to grill and grill for 15 to 20 minutes over medium heat or until the juices run clear. As the chicken is grilling, baste with the reserved marinade.
