Mixed Greens with Chipotle Chicken

Author: Canadian Living

The raspberry-flavoured vinaigrette suits this salad best.

  • Portion size 6 servings

Ingredients

  • 2 boneless skinless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups chopped romaine lettuce
  • 3 cups packed frisée lettuce
  • 2 cups chopped radicchio lettuce
  • Basic Berry Vinaigrette recipe
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pumpkin seed

Method

With knife held horizontally, cut chicken breasts in half to make 4 pieces; place in shallow dish. Drizzle with oil and lemon juice; sprinkle with chipotle chili powder, oregano, salt and pepper. Turn to coat; let stand for 10 minutes.

Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Let cool enough to handle; cut crosswise into strips.

In large bowl, toss together romaine and frisee lettuces, radicchio and vinaigrette. Sprinkle with feta, pumpkin seeds and chicken; toss to combine.

Nutritional facts Per each of 6 servings: about

  • Sodium 276 mg
  • Protein 15 g
  • Calories 174.0
  • Total fat 9 g
  • Potassium 440 mg
  • Cholesterol 38 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Greens with Chipotle Chicken