1. Prepare outdoor grill for direct grilling over medium-high heat. Brush chicken with 1 tablespoon oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
2. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes.
3. In large bowl, whisk garlic, lemon juice, remaining 2 tablespoons oil, and 1/4 teaspoon each kosher salt and pepper; fold in tomatoes, onions, lettuce, chips, cucumber and parsley. Makes about 4 cups.
4. Thinly slice chicken crosswise; serve over salad.
- 17 g Total fat
- 3 g Saturated fat
- 94 mg Cholesterol
- 681 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 38 g Protein
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Nutritional Information
- 17 g Total fat
- 3 g Saturated fat
- 94 mg Cholesterol
- 681 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 38 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush chicken with 1 tablespoon oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
2. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes.
3. In large bowl, whisk garlic, lemon juice, remaining 2 tablespoons oil, and 1/4 teaspoon each kosher salt and pepper; fold in tomatoes, onions, lettuce, chips, cucumber and parsley. Makes about 4 cups.
4. Thinly slice chicken crosswise; serve over salad.