Grilled Chicken and Butter Lettuce Salad
Serving Size: 10 people
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.
Recipe by:
Cook Times
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, WhiskIngredients
- 4 chicken drumstick
- 8 boneless skinless chicken breast
For the marinade:
- 2 tablespoon avocado oil
- 1/4 cup fresh lemon juice
- 2 clove garlic minced
For the salad:
- 2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
- 4 head butter lettuce separated into leaves.
- 1 bunch fresh mint leaves whole
For the dressing:
- 4 tablespoon extra virgin olive oil
- 2/3 cup fresh lemon juice
- 2 clove garlic minced
- 2 shallot minced
- 4 tablespoon Dijon mustard
- 2 teaspoon Kosher salt
- 1 bunch fresh mint leaves chopped
Instructions
- Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
- Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
- Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
- Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.
Nutrition
Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg