Ingredients

The following ingredients have 1 Servings
  • 4 spray(s) Cooking spray
  • 1.5 Tbsp Olive oil extra-virgin
  • 2.25 tsp Lemon zest
  • 4.5 Tbsp Fresh lemon juice
  • 1.5 tsp Minced garlic
  • 1 tsp Table salt
  • 0.75 tsp Black pepper
  • 1 pound(s) Uncooked boneless skinless chicken breast(s) 4 (4-oz) breasts
  • 4 cup(s), shredded Romaine lettuce shredded
  • 1 cup(s) Canned drained chickpeas drained and rinsed
  • 0.5 cup(s) Roasted red peppers (packed in water) finely chopped
  • 1 cup(s) English cucumber(s) halved and thinly sliced
  • 8 medium Olive(s) Kalamata, pitted, sliced
  • 0.25 cup(s) Crumbled feta cheese
  • 4.5 Tbsp Dill fresh, chopped
  • 0.5 medium Lemon(s) cut into wedges

Instruction

  • In a large bowl, combine the oil, lemon zest and juice, garlic, salt, black pepper, and 6 tbsp water. Reserve 1⁄4 cup of the dressing. Add the chicken to the bowl and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Cover and refrigerate the remaining lemon dressing.
  • Coat a grill rack or grill pan with cooking spray. Preheat the grill to medium-high.
  • Transfer the chicken to the grill. (Discard the marinade.) Grill the chicken until cooked through, 10 to 15 minutes, turning as needed. Transfer to a cutting board and thinly slice.
  • Arrange the lettuce on a serving platter. Top with the chickpeas, red peppers, cucumber, chicken, olives, and cheese. Stir the dill into the reserved lemon dressing. Drizzle over the salad. Serve with the lemon wedges.
  • Serving size: 1½ cups salad, 1 chicken breast, and 1 tbsp each olives and feta