From: Recipe.com's "Chopped!" via "Mind, Body, Spirit Fitness" (8/12/2013)
Note from original author: Grilled chicken is chopped up & mixed with barbecue sauce for this main dish salad.
1. Preheat the grill to high heat.
2. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick.
3. Rub each chicken breast with the olive oil, salt & pepper. Grill for 3 to 5 minutes per side, or until it is cooked through. Let the chicken cool.
4. To Make the Vinaigrette: Whisk together the balsamic vinegar, dijon mustard & honey. Slowly whisk in the olive oil. Stir in the basil, then season with salt & pepper to taste.
5. Chop the chicken & transfer it to a medium bowl. Mix in the barbecue sauce & stir the meat to coat.
6. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar cheese, red onions & the vinaigrette. Top the salad with the chicken & serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 63 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 71.4mg | 22 % | |
Sodium 334.9mg | 12 % | |
Potassium 1081.7mg | 28 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 19g | ||
Protein 34.4g | 49 % | |
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: 295
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