Cooled Grilled Chicken Salad Recipe
Ingredients
1 pound boneless, skinless chicken breasts
1/4 cup lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon dried tarragon leaves, crushed
3/4 teaspoon Garlic Salt
1 quart salad greens, torn into bite-size pieces
6 medium red potatoes, cooked, cooled and cut into chunks
1 cup shredded carrot
Directions
Rinse chicken and place in resealable plastic bag.
In small bowl, combine lemon juice, oil, tarragon and Garlic Salt; blend well.
Pour marinade over chicken; seal bag and refrigerate 30 to 45 minutes or overnight.
Drain chicken; reserve marinade.
Grill or broil chicken 4 minutes on each side, basting with reserved marinade, until golden and cooked through.
Cool and cut into strips.
Line individual plates with salad greens.
Arrange potato chunks, carrot and chicken on top.
In small bowl, combine lemon juice, oil, tarragon and Garlic Salt; blend well.
Pour marinade over chicken; seal bag and refrigerate 30 to 45 minutes or overnight.
Drain chicken; reserve marinade.
Grill or broil chicken 4 minutes on each side, basting with reserved marinade, until golden and cooked through.
Cool and cut into strips.
Line individual plates with salad greens.
Arrange potato chunks, carrot and chicken on top.
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