In the fresh meat case
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Prep Time: 15 min
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Cook Time: 10 min
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Serves 4
- 414
Calories
- 34G
Protein
- 578MG
Sodium
- 3G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
1 pkg PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts OR PERDUE® HARVESTLAND® Organic Chicken Breast
1/2 tsp. salt
1/4 tsp. black pepper
4 cloves garlic
3 lemons, juiced
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1/4 cup olive oil
4 cups shredded romaine lettuce
2 cups green beans, cooked tender-crisp
2 cups baby red potatoes, cooked and halved
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
Grill
Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.
Grill
Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.
Whisk
On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.
Whisk
On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.
Toss
Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.
Toss
Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.
Serve
Top salad with slices of cooked chicken breast. Finish with a drizzle of the remaining salad dressing and serve.
Serve
Top salad with slices of cooked chicken breast. Finish with a drizzle of the remaining salad dressing and serve.
Lemon Dijon Chicken Salad Niçoise
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Yummy
Susan Charnholm