Description
Marinated and grilled chicken served over fresh lettuce with a variety of delicious toppings.
Ingredients
- 8 ounces boneless, skinless chicken breasts (2–4 pieces, pounded evenly)
- 1/2 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup olive oil
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 1/4 cup fresh parsley (or 4 teaspoons dried)
- 1/4 cup fresh basil (or 4 teaspoons dried)
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lettuce (as base)
- Tomatoes (optional)
- Corn, grilled or canned (optional)
- Red onion (optional)
- Avocado (optional)
- Hard boiled eggs (optional)
- Cucumbers (optional)
- Grilled red peppers (optional)
- Bacon (optional)
Instructions
1. Place chicken in a shallow dish or resealable bag.
2. In a bowl, whisk together lemon juice, Worcestershire sauce, olive oil, herbs, garlic, sugar, and spices.
3. Pour marinade over chicken, cover, and refrigerate for at least 1 hour or up to 8 hours.
4. Preheat grill to medium-high heat (about 375°F).
5. Remove chicken from marinade and discard marinade.
6. Grill chicken for 4 minutes per side, then reduce heat and cook for 10–15 minutes until internal temperature reaches 160°F.
7. Remove chicken and let rest until it reaches 165°F internally.
8. Wash and prepare lettuce and desired toppings.
9. Slice chicken and place over salad.
10. Serve with your favorite dressing.
Notes
Marinating longer enhances flavor but avoid exceeding 8 hours.
Letting the chicken rest ensures it stays juicy.
Customize toppings based on preference or seasonal ingredients.
Grill marks add extra flavor, so avoid moving chicken too often while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 11g
- Sodium: 986mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 73mg