1 lb. boneless, skinless chicken breast(s)
1/4 tsp. table salt
1/4 tsp. black pepper
1 serving olive oil cooking spray, or enough to coat chicken
2 medium scallion(s)
1/2 C. parsley, packed
1/3 C. water
3 T. rice vinegar
1 T. olive oil
1 tsp. Dijon mustard
2 T. capers, drained

Preheat grill. Season chicken with salt and pepper; coat lightly with olive oil cooking spray. Grill over medium-hot coals until cooked through, about 6 minutes per side. While chicken is cooking, prepare sauce. Chop scallions, separating white and green parts. In a food processor or blender, combine white part of scallions, parsley, water, rice vinegar, oil and mustard. Process or blend until a chunky purée forms. Transfer to a spouted container; stir in capers and green parts of scallions. Thinly slice chicken diagonally across the grain and fan on a serving platter covered with lettuce. Drizzle with sauce and serve.

Yield: 4 servings
Calories: 287
Fat: 15.5g
Fiber: .2g