Ingredients
4
4 servings
- •2 lemons
- •2 limes
- •6 skinless, boneless chicken breasts
- •1 tablespoon lemon-pepper seasoning, divided
- •½ head iceberg lettuce, chopped
- •4 carrots, chopped
- •2 tomatoes, chopped
- •2 cucumbers, chopped
- •¼ cup sliced green onions, or to taste (Optional)
Instructions
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Nutritional Facts
Per 4 servings
- Calories: 279
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 8g
- Protein: 39g
- Sugar: 9g
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