Ingredients:

4 spray(s) of cooking spray

3 tbsp. olive oil

2 tbsp. rosemary, finely chopped

1 tbsp. garlic, finely chopped

2 tbsp. fresh lemon juice

3/4 tsp. salt

1/4 tsp. black pepper

1 lb. skinless, boneless chicken breast, pounded or thinly sliced

1 fennel bulb, shaved or thinly sliced

1 red bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

1 cup lettuce or mixed greens, chopped

Optional: 12 leaves fresh basil, thinly sliced

Directions:

Step 1

In a small bowl, whisk the oil, rosemary, garlic, lemon juice, salt and black pepper. Place the chicken in a storage container or resealable plastic bag and add 3 tbsp. of the dressing. Close the container tightly and shake to coat the chicken. Refrigerate the chicken for at least 2 hours or up to 2 days.

Step 2

Coat a grill rack or grill pan with cooking spray and preheat to medium-high. Grill the chicken until cooked through, about 3 minutes per side. Discard the dressing in the container. Transfer the chicken to a cutting board.

Step 3

In a large bowl, toss the fennel, bell peppers and lettuce. Thinly slice the chicken and add to the salad. Drizzle with the remaining dressing. Garnish with the basil (if using).

Serving size: 1 cup

Notes:

Raw fennel adds extra crunch to this refreshing salad. Use a mandoline to get super-thin slices that soak up the lemon dressing.