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Grilled Chicken Cutlet with Basil-Tarragon Aioli

Grilled Chicken Cutlet with Basil-Tarragon Aioli

Nutrition Facts
  • cal. (kcal) 313
  • Serving size: 4
  • Prep: 15 mins
  • Cook: 5 mins
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Ingredients

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Aioli
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped tarragon
  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
Chicken and Salad
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 chicken cutlets (about 4 oz each)
  • 6 cups mixed salad greens
  • 1 cup grape tomatoes, halved
  • 1/2 cucumber, peeled and sliced

Directions

Aioli
  1. In a small bowl, whisk together mayonnaise, basil, tarragon, garlic and lemon juice. Cover and refrigerate until serving.
Chicken and Salad
  1. Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add chicken and toss to coat. Reserve marinade.
  2. Heat stovetop grill pan over mediumhigh heat. Grill chicken for 2 minutes per side or until temperature reaches 165 degrees . Remove to a plate. Place reserved marinade in a small saucepan and add 1 tbsp water. Bring to a boil; boil for 1 minute.
  3. To serve, arrange greens, tomatoes and cucumber on a large serving platter; pour marinade over greens and top with chicken. Serve aioli on the side.

Nutrition Information for Grilled Chicken Cutlet with Basil-Tarragon Aioli

PER SERVING: 313 cal., 20 g total fat (4 g sat. fat), 73 mg chol., 400 mg sodium, 10 g carb. (3 g fiber), 25 g pro.

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