Healthy Lemon Chicken Salad

Sides, Soups, Salads

It’s that time of  year!  The holidays are over and by “over” I mean all of our wonderful Christmas recipes, feasts, cookies, pastries and the like are put away for another year!  With spring on the way, as hard as it is to envision at this point with all the snow and cold, it is time to start eating  a little healthier, a little fresher!   With that thought in mind, here is a healthy, low fat, low cholesterol recipe that is full of protein, vitamins and minerals.  No better lean protein than boneless chicken breasts!  Black olives are a good antioxidant and do contain fat, but it is the healthy monounsaturated type  which promotes good cholesterol.  Black beans are high in protein, iron, calcium for strong bones, and zinc.   Also included is my favorite, dried cranberries, which contain fiber and antioxidants.   Boneless chicken breasts marinated in olive oil and lemon juice, fresh veggies, black beans, dried cranberries and black olives!  This is a simple and awesomely healthy meal for a quick weeknight dinner!  Done in 20 minutes and you will be doing yourself a favor with this healthy, filling, low fat meal idea!  How great is that?  You can use any low fat dressing of your choice, although I prefer my salad either plain or drizzled with a touch of olive oil.  Try this recipe for a low fat, low cholesterol meal!  Simple, tasty and healthy!  2 to 3 large servings.

Healthy Lemon Chicken Salad


3 Large Boneless Chicken Breasts

1/3 Cup Olive Oil

1/2 Cup Lemon Juice

2 Tbsp. Dried Rosemary

2 Tbsp. Dried Oregano

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

5 Cups Lettuce, torn into bite sized pieces

8 Multi Colored Sweet Peppers, cut into strips

1 Can Large Black Olives, 6 oz.

1 Can Black Beans, 15.25 oz., drained

1 Cup Dried Cranberries

Heat oven to broil.

In a large bowl, whisk together olive oil, lemon juice and spices.

Add chicken breasts and turn to coat.  Let stand 10 minutes.

 

Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade,  until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees.  Remove from oven and set aside.

Rinse lettuce and tear into bite sized pieces.  My go to lettuce is typically endive or leaf lettuce, but you can use any.  Drain and place in large bowl.

Rinse and clean peppers.  Cut into thin slices and add to bowl.

Add dried cranberries.

Drain olives and add to the bowl.

Drain black beans and add to bowl.

 

 

Cut chicken into 1″  cubes and add to bowl.

Toss and serve with dressing of your choice.

2 to 3 Large Servings