Grilled Tarragon Chicken Salad

Grilled Tarragon Chicken Salad
Servings: 4 Active Time 20 mins Total Time 1 hr

Make It

1. Marinate four 6-oz. skinless, boneless chicken-breast halves in a mixture of 1 cup chopped fresh tarragon, 1/4 cup olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper for 10 minutes or more. Drain; discard marinade. Grill over medium heat for 12 to 15 minutes. Slice; serve over baby arugula, shaved fennel, and cucumber slices. Drizzle with juice of 1 lemon and 2 Tbs. olive oil.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 367, Fat, total (g): 18, chol. (mg): 124, sat. fat (g): 3, carb. (g): 10, Monounsaturated fat (g): 11, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 4, pro. (g): 41, vit. A (IU): 2527, vit. C (mg): 37, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 17, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 87, Cobalamin (Vit. B12) (µg): , sodium (mg): 407, Potassium (mg): 1088, calcium (mg): 115, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.