Lemon Herb Chicken Salad Recipes

Steps:

• Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress with 2 tablespoons olive oil, lemon juice, salt, and pepper. Serve chicken with herb salad, Parmesan, and pine nuts.

Steps:

• 1. In a large Bowl put in the Mix Field Greens, dried Cranberries, Tomatoes, Cucumbers and mix them altogether and put them on the side when that's done.
• 2. Take one of the Boneless chicken Breast cut of any fat on the chicken. When that's done take a knife poke some holes on the chicken everywhere front and back. Season it with Garlic Powder, Salt, Pepper, Basil, Parsley. Cut the lemon into half and squeeze some juice on the chicken without the lemon seeds. Take a medium size pan with a small drop of oil on to the pan with med heat. When the pan is also heat up. put in the chicken. Cook both sides for 7 to 8 mins and add more lemon juice. Cover the pan to cook the inside with med - low heat for 4 mins
• 3. while your waiting for the chicken to cook take another pan for the mushrooms. cut a small piece of butter onto the pan and wait until all the butter is melted add the mushrooms with a pinch of salt, pepper, garlic powder. Med heat.
• 4. While your cooking your chicken and mushrooms shed the pepper jack cheese in a different bowl.
• 5. Check the chicken. cut a small piece in the middle of the chicken to see if it's done yet. If the chicken is little whiteish take out the chicken. DO NOT CUT THE CHICKEN YET!!! Yet it cool
• 6. Your mushroom should be done. stir it for a bit when it starts turning blackish shut of the oven and put it on top of the salad. Now you could cut the chicken into slices also put that on the salad Do NOT MIX IT! Add the cheese on top of the chicken and it will melt a little bit but it's still good. And drizzle a bit of the dressing in the salad. And your done.

Steps:

• Whisk together all of the marinade/dressing ingredients in a large container. Pour out half of the marinade into a large, shallow dish or into a large ziplock bag. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl or bag. Marinade chicken for 15 to 30 minutes, or up to two hours in the refrigerator if time allows. Before cooking the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Steps:

• Salad: Combine first 5 ingredients in a large bowl.
• Toss with Lemon-Herb Dressing; top with feta cheese.
• Serve with toasted pita bread triangles.
• Enjoy!
• Yield: 4 to 6 servings Lemon-Herb Dressing: Whisk together all ingredients until well blended; chill.
• Yield: about 3/4 cup.

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.