Try this Grilled Chicken Salad with Spring Vegetables recipe, or contribute your own.
Suggest a better descriptionViniagrette: Whisk together all ingredients and set aside. Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well. Line plates with bibb lettuce and place chicken salad on top. Yield: 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 1 servings | ||
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Calories: 266 | ||
Calories from Fat: 257 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 425.3mg | 15 % | |
Potassium 74.7mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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