You may also like
Categories:
lemon juice olive oil fresh basil salt pepper sauce garlic green onions tomatoes cucumber green bell pepper chicken breast halves torn salad greens
Viewed: 17 - Published at: 6 years agoIngredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 12 teaspoons chopped fresh basil or 12 teaspoon dried basil leaves
- 14 teaspoon salt
- 3 -4 drops hot pepper sauce
- 1 garlic clove, minced
- 3 green onions, sliced
- 2 medium tomatoes, seeded, chopped
- 1 small cucumber, halved lengthwise, thinly sliced
- 1 medium green bell pepper, chopped
- 4 boneless skinless chicken breast halves (about 1 lb.)
- 4 cups torn salad greens
Method
- In medium bowl, combine all ingredients except chicken and salad greens; mix well.
- Set aside.
- Heat grill.
- Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper.
- Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
- Repeat with remaining chicken breast halves.
- When ready to barbecue, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear; turning once.
- Cut chicken crosswise into 1/2-inch slices.
- Arrange greens on 4 individual salad plates.
- Stir vegetable mixture.
- Using slotted spoon, arrange vegetable mixture over greens.
- Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.
