We've used hearty green leaf lettuce in this salad because it won't wilt as quickly as baby mixed greens or Boston lettuce.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2013
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic minced
- 1/4 teaspoon each salt and pepper
- 1 boneless skinless chicken breast (about 225 g)
- 1 sweet red pepper quartered
- 1 portobello mushroom halved
- 1 zucchini sliced lengthwise
- 4 cups chopped leaf lettuce
In small airtight container, combine vinegar, oil, garlic and half each of the
salt and pepper. Remove 2 tbsp and set aside for basting.
Sprinkle chicken with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 12 minutes. Let stand for 5 minutes before slicing.
Meanwhile, add red pepper, mushroom and zucchini to grill; grill, covered and turning and basting with reserved dressing, until tender, about 6 minutes. Remove to cutting board and slice. Let cool, about 10 minutes.
In two 3-cup airtight containers, arrange lettuce, grilled vegetables and chicken. (Make-ahead: Cover and refrigerate for up to 24 hours.) To serve, drizzle with remaining dressing; toss to combine.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 382 mg
- Sugars 10 g
- Protein 30 g
- Calories 455.0
- Total fat 29 g
- Potassium 1115 mg
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 18.0
- Folate 31.0
- Calcium 6.0
- Vitamin A 86.0
- Vitamin C 197.0