Grilled Lemon-Pepper Chicken Salad recipe

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Ingredients

2 lemons
2 limes
6 skinless, boneless chicken breasts
1 tablespoon lemon-pepper seasoning, divided
½ head iceberg lettuce, chopped
4 carrots, chopped
2 tomatoes, chopped
2 cucumbers, chopped
¼ cup sliced green onions, or to taste

Nutrition Info

279.4 calories
carbohydrate: 25.5 g
cholesterol: 96.9 mg
fat: 4.9 g
fiber: 7.6 g
protein: 39 g
saturatedFat: 1.3 g
servingSize: -
sodium: 488.7 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.

  4. Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.

  5. Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.

  6. Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

Recipe Yield

4 servings

Recipe Note

Easy, summery salad;great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.

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