Recipe - Grilled Lemon-Oregano Chicken Salad

MARINADE
One half teaspoon Grated lemon peel
2 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Chopped fresh oregano
One half teaspoon Minced garlic
One half teaspoon Salt
4 Boneless, skinless chicken
breast halves

DRESSING
1/3 cup Mayonnaise
1/3 cup Buttermilk
Three fourths teaspoon Grated lemon peel
1 teaspoon Fresh lemon juice
One fourth teaspoon Minced garlic
One fourth teaspoon Salt

SALAD
6 cup Torn romaine lettuce leaves
1 pt Cherry tomatoes

1. Combine lemon peel, lemon juice, oil, oregano, garlic and salt in
resealable plastic storage bag. Add chicken, seal bag, turn to coat and
refrigerate 2 hours.

2. Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon
juice, garlic and salt in medium bowl. Cover and refrigerate.

3. Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice
thin.

4. Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on
top.

PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg
Sodium 637 mg Carbohydrates 7 g Protein 35 g

Posted to MMRecipes Digest by Julie Bertholf & Simon Wood
jewel1@ix.netcom.com on Sep 06, 1998