Grilled lemon chicken salad from The Barefoot Contessa Cookbook (page 99) by Ina Garten

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Notes about this recipe

  • anya_sf on January 09, 2020

    I made about 1 1/3 lbs chicken and used 3 Tbsp lemon juice, 1/4 cup olive oil so it would be slightly less acidic. I double the snap peas and blanched them along with some asparagus. I also added avocado, omitted the sliced lemon, and served it at room temperature over Bibb lettuce. It needed extra salt, but was quite delicious.

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