Grilled Chicken Cutlet with Basil-Tarragon Aioli

Grilled Chicken Cutlet with Basil-Tarragon Aioli
Prep 15 mins Cook 5 mins


  • 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

Make It


1. In a small bowl, whisk together mayonnaise, basil, tarragon, garlic and lemon juice. Cover and refrigerate until serving.

Chicken and Salad

2. Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add chicken and toss to coat. Reserve marinade.

3. 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.

4. 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 Facts

Amount Per Serving: cal. (kcal): 313, Fat, total (g): 20, chol. (mg): 73, sat. fat (g): 4, carb. (g): 10, fiber (g): 3, pro. (g): 25, sodium (mg): 400, Percent Daily Values are based on a 2,000 calorie diet.