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Grilled Lemon Chicken Salad

Photo: Jennifer Causey
Yield

Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)

Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.

Ingredients

  • 2 medium lemons
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 4 (6-oz.) skinless, boneless chicken breasts
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces thin asparagus
  • 8 green onions, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 (5-oz.) pkg. arugula

Nutrition Information

  • calories 342
  • fat 17 g
  • satfat 2.3 g
  • monofat 9.5 g
  • polyfat 3.1 g
  • protein 40 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 124 mg
  • iron 2 mg
  • sodium 452 mg
  • calcium 108 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.

  2. Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.

  3. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.

  4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.