| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
t |
Grated lemon peel |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
Olive oil |
| 1 |
T |
Chopped fresh oregano |
| 1/2 |
t |
Minced garlic |
| 1/2 |
t |
Salt |
| 4 |
|
Boneless, skinless chicken |
|
|
breast halves |
| 1/3 |
c |
Mayonnaise |
| 1/3 |
c |
Buttermilk |
| 3/4 |
t |
Grated lemon peel |
| 1 |
t |
Fresh lemon juice |
| 1/4 |
t |
Minced garlic |
| 1/4 |
t |
Salt |
| 6 |
c |
Torn romaine lettuce leaves |
| 1 |
pt |
Cherry tomatoes |
INSTRUCTIONS
Combine lemon peel, lemon juice, oil, oregano, garlic and salt in
resealable plastic storage bag. Add chicken, seal bag, turn to coat
and refrigerate 2 hours. Make Dressing: Whisk together mayonnaise,
buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl.
Cover and refrigerate. Meanwhile, heat grill. Grill chicken 5 to 6
minutes per side. Slice thin. Arrange lettuce, tomatoes and chicken on
4 plates. Drizzle dressing on top. PER SERVING Calories 350 Total Fat
20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7
g Protein 35 g Posted to MM-Recipes Digest by Julie Bertholf & Simon
Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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