A protein-rich salad using market fresh ingredients and a simple, homemade French dressing.
Kary's tip: To cut the chicken's cooking time in half, slice breast in half, opening like book, and lay flat on grill.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
French Dressing: In jar with lid, shake together oil, vinegar, lemon juice, sugar, herbes de Provence, paprika, salt and pepper. Pour 3 tbsp (50 mL) into bowl; add chicken and turn to coat. Let stand to marinate for 10 minutes.
Place chicken on greased grill over medium-high heat; close cover and grill, turning once, until no longer pink inside, about 12 minutes. Thinly slice.
Meanwhile, in saucepan of boiling salted water, cover and blanch green beans until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well.
In large bowl, toss together green beans, tomato wedges, lettuce, olives and remaining dressing; divide salad among plates. Arrange chicken alongside.
Nutritional facts <b>Per serving:</b> about
- Sodium 425 mg
- Protein 28 g
- Calories 301.0
- Total fat 17 g
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 16.0
- Folate 32.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 37.0