Nutritional Information Calories: 340 Fat: 14g Protein: 44g Cholesterol 115mg Carbohydrates: 9g Sodium: 140mg Fiber 1g Servings Serves 4, each serving 1 chicken breast, 1/4 cup sauce, 1.5 cups greens Time To Cook Marinate Time: 2 hours or overnight. Preparation Time: 15 minutes. Grill Time: 60 minutes. Lemon Saffron Plank Chicken Ingredients 1/3 cup olive oil for basting Pinch, about 1/16 of a tsp saffron threads Zest and juice of 1 lemon, about 2-3 Tbsp juice 1 tsp McCormick Lemon-Pepper Seasoning Salt blend 6 ounces Dannon vanilla yogurt 4 skinless and boneless chicken breasts, about 6 to 8 ounces each. One 8 ounce bag / package Dole Mediterranean salad mix from our produce department Grilling cedar plank, front of our service seafood- meat department. Directions Soak cedar grilling plank in water for at least 1 hour prior to grilling. To make marinade: Warm olive oil with saffron in small skillet on MEDIUM heat 1-2 minutes. Combine lemon-zest, juice, and lemon pepper seasoning in medium bowl. Whisk saffron-oil and yogurt into lemon mixture until blended. Add 3/4 cup of marinade to large bowl. Keep the rest and chill for sauce. Add chicken to bowl with marinade and stir to coat. Cover and chill 2 hours or overnight. Grilling day: Preheat grill on HIGH 10 min. Arrange chicken on plank and discard used marinade. Grill covered, about 10 min. Reduce heat to MEDIUM and cook 30-40 min until internal temp of chicken reached 165 degrees. Check by inserting thermometer halfway into thickest part of meat without touching bone. Remove plank from grill. Transfer chicken to clean platter. Portion salad blend on serving plates and top with 2 pieces chicken. Drizzle with reserved sauce from above. Plank Cooking Tip: Keep spray bottle with water handy while grilling to control flare-ups.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.