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Preptime: 10 min.Cooktime: 15 min.
Carbs: 12g
Fat: 7g
Fiber: 3g
Protein: 31g
Satfat: 1g
Sodium: 357mg
4 boneless, skinless chicken breasts, about 4 ounces each
juice and zest of 2 lemons
1/2 teaspoon coarsely ground black pepper
salt to taste
1/2 cup non-fat sour cream
2 teaspoons Dijon mustard
1 cup cherry tomatoes, halved
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
8 cups mixed baby greens
1 1/2 tablespoons extra virgin olive oil
Directions:
1. In a shallow bowl, marinate the chicken in the lemon juice for 15 minutes.
2. Spray the grill grate with nonstick spray and preheat the grill to medium-high.
3. In a small bowl, combine the lemon zest, black pepper and salt. Press this mixture onto both sides of the chicken breasts.
4. Grill the chicken breasts on both sides until they are cooked through, about 6 minutes per side. Transfer the chicken to a cutting board and let cool.
(This can be done in advance and refrigerated for up to 2 days.)
5. In a large mixing bowl, combine the sour cream, Dijon, cherry tomatoes, celery and onion. Cut the chicken into bite-sized pieces and add them to the bowl. Season with salt and pepper.
(This can be done in advance and refrigerated for 1 day.)
6. In a large bowl, toss the mixed greens with the olive oil and a pinch of salt. Arrange the greens on individual plates or a serving platter. Place the chicken salad on top of the greens and serve.
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