Grilled Chicken Nicoise Salad
Grilled Chicken Nicoise Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 301 |
| pro | 28 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 67 mg |
| sodium | 425 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 16 |
| vit A | 15 |
| vit C | 37 |
| folate | 32 |
- Portion size: 4
A protein-rich salad using market fresh ingredients and a simple, homemade French dressing.
Kary's tip: To cut the chicken's cooking time in half, slice breast in half, opening like book, and lay flat on grill.
Ingredients
-
4 boneless skinless chicken breasts (1 lb/500 g total)
8 oz (250 g) green_beans, trimmed
2 tomatoes, cut_into 8 wedges each
4 cups (1 L) torn Boston or Bibb_lettuce
1/3 cup (75 mL) pitted black_olives
French_dressing:
1/4 cup (50 mL) extra-virgin olive_oil
2 tbsp (25 mL) white_wine_vinegar
2 tsp lemon juice 10 mL
1 tsp (5 mL) granulated_sugar
1/2 tsp (2 mL) herbes_de_Provence or dried thyme
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and pepper
Preparation
French Dressing: In jar with lid, shake together oil, vinegar, lemon juice, sugar, herbes de Provence, paprika, salt and pepper. Pour 3 tbsp (50 mL) into bowl; add chicken and turn to coat. Let stand to marinate for 10 minutes.
Place chicken on greased grill over medium-high heat; close cover and grill, turning once, until no longer pink inside, about 12 minutes. Thinly slice.
Meanwhile, in saucepan of boiling salted water, cover and blanch green beans until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well.
In large bowl, toss together green beans, tomato wedges, lettuce, olives and remaining dressing; divide salad among plates. Arrange chicken alongside.
Source : Canadian Living Magazine: September 2005
