I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.
I know I have been on a Greek kick lately, but this recipe is perfect for a quick weeknight dinner. My kids love Greek-style ingredients: feta, kalamata olives and fresh herbs so this is perfect served alongside chicken cutlets. You can grill these outside or use a grill or saute pan if you wish. This Greek Salsa is also great served with fish, shrimp, steak or pork.
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.