Citrusy Grilled Chicken Salad stars oregano, which has anti-inflammatory and antimicrobial properties.
thick ringsheads Little Gem lettuce, leaves separated In blender, puree citrus zest and juice, oil, oregano, garlic, and 1/4 teaspoon salt until smooth. Transfer 1/4 cup to large bowl for dressing salad; transfer another 1/4 cup to small bowl for basting chicken.Pour remaining marinade into large resealable bag, add chicken and onions , seal bag, and turn toHeat grill to medium. Transfer chicken and onions to grill; discard bag. Grill, covered, 6 minutes.
Transfer onions to cutting board and cut into bite-size pieces.Add lettuce to reserved dressing in large bowl and toss to coat. Fold in avocado and grilled onions. Serve with chicken.About 414 calories, 20 g fat , 94 mg cholesterol, 156 mg sodium, 21 g carbohydrate, 6 g fiber, 7.5 g sugar , 38 g proteinTina is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms.
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