Grilled Chicken Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 291 |
| pro | 36 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 87 mg |
| sodium | 435 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 13 |
| vit A | 20 |
| vit C | 32 |
| folate | 42 |
Corn Bread (see recipe link below) is the perfect side to this super Grilled Chicken Salad
Ingredients
- 1 tbsp chopped fresh basil
- 2 tsp vegetable oil
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 boneless skinless chicken breasts
- 6 cups torn mixed salad greens.php">greens
- 1 cup alfalfa sprouts
- 1 (6 inches/15cm) cucumber, sliced
- 1/2 cup thinly sliced radishes
- Peppercorn ranch dressing:
- 1/2 cup plain yogurt
- 1/3 cup light mayonnaise
- 1 tsp coarsely ground pepper
- 1/2 tsp Dijon mustard
- 1/4 tsp granulated sugar
- 1 pinch salt
Preparation
In small bowl, stir together basil, oil, mustard, salt and pepper; brush over chicken. Place on greased grill over medium heat; close lid and cook, turning once, for 12 to 15 minutes or until no longer pink inside. Let cool slightly; thinly slice across the grain.
Meanwhile, in large bowl, toss together salad greens, sprouts, cucumber and radishes. Arrange chicken strips over top.
Peppercorn Ranch Dressing: In small bowl, whisk together yogurt, mayonnaise, pepper, mustard, sugar and salt ; drizzle over salad. Toss to serve.
Serve with: Corn Bread
- Keywords : Main Course; Grill/Barbecue; Chicken; Alfalfa sprouts; Cucumbers; Radishes; Mayonnaise; Yogurt;
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