Orange and Grilled Chicken Salad
Ingredients
- Zest and juice of 1 lemon
- 1½ Tbsp Dijon mustard, divided
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh parsley
- 1 lb boneless, skinless chicken breasts, pounded to ½-inch-thickness
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 3 cups chopped romaine lettuce
- ½ avocado, cut into chunks
- ½ navel orange, peeled and cut into rounds
- ¼ cup thinly sliced red onion
Instructions
- Whisk together lemon zest, lemon juice, 1 Tbsp mustard, garlic, and parsley in a zip-top plastic bag; add chicken. Cover or seal, and let stand 30 minutes.
- Preheat grill to medium-high heat.
- Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done; thinly slice chicken.
- Meanwhile, whisk together oil, vinegar, and ½ Tbsp mustard in a large bowl until combined. Add lettuce, avocado, orange, and onion; toss.
- Divide salad among serving plates; top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
343
|
343
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 36 | 36 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 358 | 358 |
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