Grilled Vegetable and Chicken Salad

Grilled Vegetable and Chicken Salad image Author: Canadian Living Credits: Grilled Vegetable and Chicken Salad image

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 86.0
  • Vitamin C 197.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable and Chicken Salad

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