1 2 3 Grilled Chicken Salad
|Boneless, skinless chicken breast halves||24 Ounce, trimmed of fat (4 In Number, 6 Ounce Each)|
|Vinaigrette||3⁄4 Cup (12 tbs) (Bottled Vidalia Onion-Mustard / Any Other)|
|Vegetable cooking oil spray||1|
|Baby greens||10 Ounce (1 Package)|
|Grape tomatoes||1 Cup (16 tbs), cut in half|
|Freshly ground black pepper||To Taste|
1. In a medium bowl, combine chicken breasts and 1/2 cup dressing. Toss until chicken is coated.
2. Heat a nonstick grill pan over medium heat until hot. Spray with cooking spray and add chicken. Cover pan with foil and cook, turning once, until chicken is just cooked through, about 8 minutes total. Transfer chicken to a cutting board and thinly slice crosswise.
3. In a medium bowl, combine remaining 1/4 cup dressing, greens, and tomatoes. Add sliced chicken and toss well. Season to taste with salt and pepper and toss again. Serve immediately.
Calories 424 Calories from Fat 70
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 98.7 mg32.9%
Sodium 563.1 mg23.5%
Total Carbohydrates 37 g12.4%
Dietary Fiber 9 g36.1%
Sugars 12.7 g
Protein 44 g88.1%
Vitamin A 74.2% Vitamin C 28.5%
Calcium 5% Iron 12.8%
*Based on a 2000 Calorie diet