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Herby Lemon Grilled Chicken Breast Salad

Put this Herby Lemon Grilled Chicken Breast Salad on your menus for bright, delicious meals all summer long!

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 245 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 recipe Herby Lemon Vinaigrette substitute lemon thyme for the regular thyme for even more lemony flavor
(substitute lemon thyme for the regular thyme for even more lemony flavor)
  • 4 to 6 boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • arugula
  • extra virgin olive oil
  • 1 to 2 lemons halved
  • 1 to 2 c. halved grape tomatoes
  • fresh lemon thyme or thyme leaves

Instructions

    Cup of Yum
  1. Place a bit of the herby lemon vinaigrette in a low, wide dish. Then pound the chicken breasts to an even thickness of about 1/2" (I place the chicken in a large resealable plastic baggie and pound with a kitchen mallet) and arrange it in the dish. Add more of the vinaigrette, as needed, and spoon it over the chicken to cover. Reserve any unused vinaigrette for topping a fresh green salad or veggies. Cover chicken and place in refrigerator to marinate for one to two hours.
  2. Remove chicken from refrigerator. Heat grill to medium to medium-high heat, about 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
  3. Place cut sides of lemon halves on grill for just a minute or two, until charred and softened. Remove to a plate to cool. Oil grill grates again and place marinated chicken breasts on the grates. Grill for about 3 to 4 minutes, or until nicely charred. Flip chicken and grill for another 3 to 4 minutes on the second side, until nicely charred and an instant read thermometer reaches 160°F. Then pull the chicken off the grill, to a platter, to rest for a few minutes and continue to cook to 165°F. This will help to ensure that your chicken doesn't dry out from over cooking it.
  4. While chicken is resting, arrange arugula on a platter. Drizzle just a bit of olive oil over the top, followed by a squeeze of grilled lemon halves. Add grape tomatoes, course salt, and freshly ground black pepper. Arrange chicken breasts simply over the top of the salad and then sprinkle with fresh thyme leaves.

Notes

  • from a farmgirl’s dabbles

Nutrition Information

Serving 1 Calories 245kcal (12%) Carbohydrates 8g (3%) Protein 38g (76%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 102mg (34%) Sodium 190mg (8%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 245

% Daily Value*

Serving 1
Calories 245kcal 12%
Carbohydrates 8g 3%
Protein 38g 76%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Cholesterol 102mg 34%
Sodium 190mg 8%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.