Arugula Salad with Grilled Lemon Garlic Chicken

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (6 oz chicken, 1-1/2 cups greens, 2 Tbsp dressing) contains 800 calories, 38 g carbohydrate, (4 g fiber), 68 g protein, 44 g fat, (5 g saturated fat), 155 mg cholesterol, and 1580 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 800
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 55 minutes
  • Cooking Technique: Grilling Meat

Ingredients

Directions

  1. Preheat grill on HIGH 10 minutes. Whisk together lemon zest, juice, seasoning, and 6 Tbsp basting oil in small bowl. Season with salt and pepper; set aside.
     
  2. Coat cleaned grill lightly with vegetable oil.
     
  3. Sear chicken on grill until it has changed color 1/4 way up from bottom, 2-3 minutes. Turn and sear other side. Reduce heat to LOW; close lid.
     
  4. Cook chicken to 165 degrees internal temperature, about 25 minutes (check by inserting digital thermometer halfway into thickest part of chicken).
     
  5. While chicken is grilling, cut ciabatta into 4 slices; drizzle each with 1 tsp basting oil. Place bread, oiled side down, on coolest part of grill. Watch carefully to prevent burning. Grill 4-5 minutes; turn and grill additional 1 minute until lightly browned. Remove from grill and spread 1 tsp crumbled goat cheese on oiled side of each slice warm bread.
     
  6. Toss arugula with lemon dressing in large bowl. To assemble, divide arugula among 4 salad plates. Slice chicken breast into strips; arrange on top of greens. Garnish with olives and sliced tomatoes. Place grilled bread on side of each plate.

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