Thursday, June 3, 2010

Recipe of the Week: Greek Lemon-Dill Grilled Chicken Salad

I've really been salad hungry lately and dying to incorporate the grill into every meal. I was really excited to find this healthy and filling salad recipe, especially the yummy homemade dressing. Trust me....this salad will fill you up.


Greek Lemon-Dill Grilled Chicken Salad
Slightly adapted from Weight Watchers

6 Tablespoons water
1 1/2 tablespoon olive oil
2 teaspoons lemon zest
4 tablespoons lemon juice
2 garlic gloves, minced
salt and pepper to taste

1 lb boneless, skinless chicken breasts (you could also use chicken thighs)
cooking spray
4 cups romaine lettuce
1 can chickpeas (garbanzo beans) rinsed and drained
1/2 red pepper, sliced thinly
1 English cucumber, sliced thinly
1/4 red onion, sliced thinly
16 medium kalamata olives
1/4 cup crumbled feta cheese
4 tablespoons fresh chopped dill

In a small bowl, combine water, oil, lemon zest, juice, garlic, salt and pepper/ remove 1/4 cup dressing and place in a large zip lock bag. Refrigerate the remaining dressing for salad.

Add chicken to the bag and turn to coat. Refrigerate and marinate for at least an hour or up to 8 hours.

When ready to cook, coat grill with cooking spray and remove chicken from marinate and discard marinade. Grill chicken, turning as needed until cooked through; about 10-15 minutes.

Place lettuce on serving platter and arrange vegetables, chickpeas, chicken, olives and cheese on top. Stir dill into saved dressing; drizzle over salad.

Recipe courtesy of Weight Watchers with my own little tweaking
Image courtesy of Google Images...what kind of person takes a picture of a head of lettuce?