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Grilled Chicken Cutlets and Salad


This is really two recipes in one. A fabulous marinated grilled chicken cutlet and an awesome dressing, if you prefer the cutlets in a salad. The dressing is slightly sweet and the perfect balance to the savory, well-seasoned cutlets. You’re going to love them both.


Prepare the Chicken Cutlets

1. Prepare a large ziplock bag. Scrub the lemon and insert the lemon and the zester into the bag (this keeps your counters neat and clean!). You should have about one and 1/2 to two teaspoons zest. Add the olive oil, garlic, parsley, salt, and pepper and mix together in the bag.
2. Add chicken cutlets and massage the marinade into the cutlets until they’re evenly coated. Close bag tightly, squeezing out as much air as possible, and place in a bowl in the fridge overnight.
3. The next day, leave the bag out at room temperature for approximately 1/2 hour before grilling.
4. Spray a grill pan with cooking spray and heat over medium-high heat. Grill the cutlets, a few at a time, for three minutes on each side. (If they’re very thin, two and 1/2 minutes is sufficient.) Using a pair of tongs, carefully turn each cutlet over and grill the other side. Continue until all cutlets are done. Spray pan generously with cooking spray in between batches.

Prepare the Salad

1. Mix together the dressing ingredients in a small bowl. This keeps in the fridge for at least a week.


1. Slice a few chicken cutlets into thin strips.
2. Add lettuce, red onion, and avocado or red cabbage. (You can personalize the salad to your liking, adding or swapping veggies of your choice.)
3. Pour the desired amount of dressing over the salad right before serving and mix, or serve dressing on the side.


Any leftover dressing can be smeared on chicken pieces, then topped with bread crumbs and baked for one and 1/2 hours covered and 1/2 hour uncovered. It also goes well with other salads, or even smeared on fish before baking.


Try to use a really fresh lemon so the zest will really add zing!


Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger