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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!



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; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 83 mg cholesterol; 196 mg sodium. 543 mg potassium; 5 g carbohydrates; 2 g fiber; 1 g sugar; 27 g protein; 0 g trans fatty acid; 1126 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 84 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 1 mg iron;


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