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Ingredients
- 2 lemons, halved
- 1 tsp Dijon mustard
- 1 tsp minced fresh rosemary
- 1 garlic clove, minced
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 12 cups salad greens
Directions
- Grill lemons, cut side down, over hot fire until deep brown and caramelized, 5 to 8 minutes.
- Squeeze 3 Tbsp juice from grilled lemons into medium bowl. Stir in mustard, rosemary, garlic, sugar, salt, and pepper. Slowly whisk in oil until emulsified; reserve 1/3 cup.
- Pat chicken dry with paper towels. Brush chicken with remaining dressing and grill over hot fire until well browned and meat registers 160 degrees, about 5 minutes per side. Transfer chicken to platter and tent with foil.
- Toss greens with reserved dressing in large bowl. Serve with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 163 | 85% |
| Total Fat 18.4g | 23% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 187mg | 8% |
| Potassium 194mg | 6% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.47g | 1% |
| Protein 3.9g | 6% |
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