| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Grated lemon peel |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh oregano |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Salt |
| 4 |
|
Boneless, skinless chicken breast halves |
| 1/3 |
c |
Mayonnaise |
| 1/3 |
c |
Buttermilk |
| 3/4 |
ts |
Grated lemon peel |
| 1 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Minced garlic |
| 1/4 |
ts |
Salt |
| 6 |
c |
Torn romaine lettuce leaves |
| 1 |
pt |
Cherry tomatoes |
INSTRUCTIONS
MARINADE
DRESSING
SALAD
1. 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.
2. Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon
juice, garlic and salt in medium bowl. Cover and refrigerate.
3. Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice
thin.
4. 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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