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This fresh and easy salad recipe makes a great weeknight dinner whenever you're in a pinch. It's healthy, full of protein, and fast, too!

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
4 cutlets and 5 cups salad


Ingredient Checklist


Instructions Checklist
  • For dressing: Juice 1 lemon into a small bowl; stir in shallot and a pinch of salt. Drizzle 3 tablespoons olive oil into lemon-shallot mixture, whisking constantly until emulsified. Season with black pepper.

  • Preheat a grill pan or large skillet over medium-high; brush with olive oil. Season chicken with salt and black pepper. Sprinkle with rosemary. Rub lightly with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until done (165°F).

  • Thinly slice and quarter remaining lemon; transfer to a large bowl. Add escarole, endive, and radishes. Toss with dressing. Top chicken with dressed greens. Makes 4 servings.

Nutrition Facts

156 calories; fat 3g; cholesterol 83mg; saturated fat 1g; carbohydrates 5g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 27g; vitamin a 1126.4IU; vitamin c 9.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 9mg; vitamin b6 0.8mg; folate 84.1mcg; vitamin b12 0.2mcg; sodium 196mg; potassium 543mg; calcium 39mg; iron 1mg.