24 ounces boneless, cooked chicken breast
1 large scallion or spring onion
3 tablespoons extra virgin olive oil
2 tablespoons parsley
2 tablespoons fresh lemon juice
¼ tablespoon real mayonnaise
1 teaspoon tarragon
1 teaspoon sucralose based sweetener
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic
Combine scallion, oil, parsley, lemon juice, mayonnaise, tarragon, sweetener, salt, pepper, and garlic in a gallon-size resealable plastic bag.
Add the chicken, seal the bag, and shake to coat.
Refrigerate for 1 hour.
Heat a charcoal or gas grill to medium, or heat a grill pan.
Remove the chicken from the marinade and shake off any excess.
Grill the chicken, turning occasionally, until just cooked through (about 7 minutes).
Serve and enjoy!
Serving size: 4