Points



Total Time: 2 hr 25 min

Prep: 15 min

Cook: 10 min

Serves: 4

Easy

Raw fennel adds an extra-crunchy, slightly herbal je ne sais quoi to this refreshing salad.

Use a mandoline or V-slicer to get super-thin, cheffy slices that soak up the lemon dressing.

Ingredients:

• 4 sprays cooking spray
• 3 tbsp olive oil
• 2 tbsp Rosemary, finely chopped
• 3 garlic cloves, finely chopped (1 tbsp)
• 2 tbsp fresh lemon juice
• ¾ tsp table salt
• ¼ tsp black pepper
• 1 pound uncooked boneless skinless chicken breasts, cutlets, thinly sliced or pounded
• 1 uncooked fennel bulb, small, trimmed and shaved
• 1 small red bell pepper, cored and thinly sliced
• 1 small yellow bell pepper, cored and thinly sliced
• 1 cup lettuce, chopped, or mixed greens
• 12 basil leaves, for garnish (optional)

Instructions

1. In a small bowl, whisk the oil, rosemary, garlic, lemon juice, salt, and black pepper. Place the chicken in a storage container or resealable plastic bag and add 3 tbsp of the marinade. Reserve the remaining marinade. Close the container tightly and shake to coat the chicken. Refrigerate the chicken for at least 2 hours or up to 2 days.
2. Coat a grill rack or grill pan with cooking spray and preheat to medium-high. Grill the chicken until cooked through, about 3 minutes per side. Discard the marinade in the container. Transfer the chicken to a cutting board.
3. In a large bowl, toss the fennel, bell peppers, and lettuce. Thinly slice the chicken and add to the salad. Drizzle with the reserved marinade. Garnish with the basil (if using).
4. Serving Size: 1 cup of Grilled Chicken Cutlets with Shaved Summer Salad!