Grilled chicken cutlets with shaved summer salad
3
Points®
Total Time
2 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Raw fennel adds an extra-crunchy, slightly herbal je ne sais quoi to this refreshing salad. Use a mandoline or V-slicer to get super-thin, cheffy slices that soak up the lemon dressing.
Ingredients
Cooking spray
4 spray(s)
Olive oil
3 Tbsp
Rosemary
2 Tbsp, finely chopped
Garlic clove
3 clove(s), finely chopped (1 tbsp)
Fresh lemon juice
2 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken breast
1 pound(s), cutlets, thinly sliced or pounded
Uncooked fennel bulb
1 item(s), small, trimmed and shaved
Red bell pepper
1 small, cored and thinly sliced
Yellow bell pepper
1 small, cored and thinly sliced
Lettuce
1 cup(s), chopped, or mixed greens
Fresh basil
12 leaf/leaves, for garnish (optional)
