Lemon-Parsley Chicken with Corn and Tomato Salad

By lromito

Mary Drennen, Cooking Light

SEPTEMBER 2013

Ingredients

• 1/4 cup minced fresh flat-leaf parsley
• 2 teaspoons grated lemon rind
• 2 teaspoons minced fresh garlic
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon ground black pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves, halved lengthwise to form 8 cutlets
• Cooking spray
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 5 cups torn Boston lettuce
• 1 cup fresh corn kernels
• 1 cup heirloom cherry tomatoes, quartered
• 1/4 cup fresh flat-leaf parsley leaves

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat grill to high heat.

2. Combine minced parsley, lemon rind, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle chicken with parsley mixture; let stand 10 minutes. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.

3. Combine juice, oil, mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Add lettuce and remaining ingredients; toss to coat.