 Grilled
Lemon & Oregano Chicken Salad
Serves 4-6
INGREDIENTS
- 1/2 tsp grated lemon peel
- 2 Tbsp fresh lemon juice
- 1 Tbsp Prenzel
Tuscan Infused Olive or Rice Bran Oil
- 1 Tbsp chopped fresh oregano (optional)
- 2-4 cloves garlic, minced
- 1/2 tsp salt
- 4 boneless chicken breast halves
- 6 cups torn lettuce leaves
- 1 punnet cherry tomatoes
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- 3/4 tsp grated lemon peel
- 1 tsp fresh lemon juice
- 1/2 tsp minced garlic
- 1/4 tsp salt
METHOD
Combine lemon peel, lemon juice, Tuscan oil,
oregano, garlic and salt in a resealable plastic
bag. Add chicken and seal the bag, turn to coat
and refrigerate for 2 hours.
Make the dressing by whisking together the mayonnaise,
buttermilk, lemon juice and peel, garlic and salt
in a bowl. Cover and refrigerate.
Meanwhile, heat the grill and grill the chicken
- allowing 5 minutes per side, turning only once.
Slice, after a few minutes resting.
To serve, arrange the lettuce, tomatoes and chicken
on four plates and drizzle the dressing over the
top.
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