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Rosemary Chicken Salad Low Fat Recipe

Ingredients

How to make it

  • First zest and juice lemon. may need 2 lemons for the 4 tablespoons of juice needed. Remove any excess fat from chicken and season with salt and pepper then put in a 1 gallon freezer bag add 3 tbls lemon juice. Put in to fridge for 20 minuets.
  • Set oven for 350-375 depending on hot your oven really is.
  • While chicken is marinating cut and peel celery, onion and halve the grapes.
  • Mix flour, rosemary, thyme and salt and pepper in another 1 gallon freezer bag.
  • Remove chicken from bag with lemon and shake off excess juice then coat in flour mixture 1 breast at a time.
  • Quickly sear the chicken on stove top on medium high heat in a pan sprayed with pam, about 2 mins each side or until golden.
  • Add the rest of the lemon juice and chicken breast to oven proof pan with a lip like a square pan for cornbread and cover with foil for 15 mins in oven and remove foil for last 10 mins of baking in oven.
  • Chicken is done when juice runs clear when pricked with a fork or has internal temp of 170.
  • When chicken is completely cool cut in to cubes.
  • Add the Mayo, mustard, lemon zest, onion, salt and pepper to taste and mix.
  • Gently fold in grapes and celery.
  • Refrigerate for 30 mins then serve on a bed of mix greens and top with chopped mint.

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paintgirl Encino, CA

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