Montreal Grilled Chicken with Spring Mix And Lemon Vinaigrette

By learen

Ingredients

• 2 tablespoons montreal steak seasoning
• 4 boneless, skinless chicken breast halves
• 1 tablespoon canola oil
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 bags (5 ounces each) spring lettuce mix
• 1/2 small red onion, thinly sliced
• 2 tomatoes, cut into thin wedges
• 2 ounces reduced-fat feta cheese, crumbled

Preparation

Step 1

1. SPRINKLE the seasoning on both sides of the chicken. Heat the canola oil in a large nonstick skillet over medium heat. Cook the chicken for 8 to 12 minutes, turning once, until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Transfer to a plate. Let stand for 5 minutes; slice.

2. MEANWHILE, whisk together the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Add the lettuce, onion, and tomatoes, tossing to coat well. Divide the salad among four plates. Divide the feta and chicken among the plates.