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Nutrition Facts
Serving Size 342 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 580 mg 24%
Total Carbohydrate 21 g 7%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 26 g
Vitamin A 130% Iron 15%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Citrus Rubbed Chicken Dinner Salad

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp grated lemon peel
1 1/2 Tsp Knorr Chicken Flavor Bouillon
1 Lb bone-in, chicken thighs, skin removed
6 cup(s) sliced romaine lettuce leaves
1 medium tomato, chopped
1 medium cucumber, halved and sliced
1/4 cup(s) red onion, thinly sliced
4 whole wheat dinner rolls
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Combine lemon juice, oil, lemon peel and Knorr Chicken Flavor Bouillon in small microwave-safe bowl. Evenly coat chicken with 2 tablespoons bouillon mixture.
Grill or broil chicken, turning once, until chicken is thoroughly cooked, about 20 minutes.
Microwave remaining bouillon mixture at High 30 seconds; stir.
Remove chicken from bone, then slice. Toss lettuce, tomato, cucumber and onion with warm bouillon mixture in large salad bowl or platter, then top with chicken. Garnish, if desired, with chopped fresh cilantro. Serve with rolls.


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