Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
Vegetable oil, for grill
Coarse salt and ground pepper
5 tablespoons Lemon-Herb Dressing
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/4 cup packed fresh mint leaves
1 medium carrot, shredded
1/2 small red onion, thinly sliced
Preparation
Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.
