Grilled Chicken Salad
127 people added this to their Recipe Box
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 |
- Portion size: 4
Corn Bread (see recipe link below) is the perfect side to this super Grilled Chicken Salad
Ingredients
- 1 tbsp 1tbspchopped fresh basil
- 2 tsp 2tspvegetable oil
- 2 tsp 2tspDijon mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 6 cups 6cupstorn mixed salad greens
- 1 cup 1cupalfalfa sprouts
- 1 1(6 inches/15cm) cucumbercucumbers, sliced
- 1/2 cup 1/2cupthinly sliced radishradishes Peppercorn ranch dressing:
- 1/2 cup 1/2cupplain yogurt
- 1/3 cup 1/3cuplight mayonnaise
- 1 tsp 1tspcoarsely ground pepper
- 1/2 tsp 1/2tspDijon mustard
- 1/4 tsp 1/4tspgranulated sugar
- 1 pinch 1pinchsalt
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
