Cook extra chicken and in the morning, cut it diagonally or chop and toss with the salad. Pita bread or crackers and a favourite fruit fill the lunch box deliciously.
- Portion size 4 servings
- 1 1/2 lb small new potato (16) scrubbed and halved
- 1/2 cup corn kernels
- 1 sweet red pepper diced
- 2 green onions sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
- 1 tablespoon chopped fresh dill
- 1/2 cup prepared barbecue sauce
- 4 boneless skinless chicken breasts
In large saucepan of boiling salted water, cook potatoes, covered, just until tender, about 15 minutes; drain and let cool slightly.
In large bowl, combine corn, red pepper, onions, vinegar, oil, salt and pepper. Add potatoes and dill; toss well.
Meanwhile, spread barbecue sauce all over chicken. Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. Cut diagonally into thick slices; serve on potato salad.
Nutritional facts <b>Per serving:</b> about
- Sodium 1015 mg
- Protein 37 g
- Calories 392.0
- Total fat 10 g
- Cholesterol 84 mg
- Saturated fat 2 g
- Total carbohydrate 40 g
- Iron 18.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 21.0
- Vitamin C 132.0