Try this Chicken with Charred Corn, Tomato & Quinoa Salad recipe, or contribute your own.
Suggest a better description1. Brush the chicken evenly with 1 tablespoon of the dressing. Refrigerate for 30 minutes.
2. Meanwhile, cook the quinoa as directed on the package, omitting the salt. Cool to room temperature.
3. Heat a greased barbecue to medium-high heat. Place the corn in a small disposable, foil pan sprayed with cooking spray.
4. Grill the chicken & corn for 12 to 14 minutes or until the chicken is done (170ºF) & the corn is tender & lightly charred, turning the chicken after 7 minutes & stirring the corn occasionally.
5. Combine the quinoa, spinach, tomatoes, green onions, basil & corn with the remaining dressing. Serve with the chicken.
SERVING SUGGESTION: Slice the chicken & serve it in the salad.
SUBSTITUTE: Prepare this dish using Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing, or Kraft Calorie-Wise Zesty Italian Dressing.
IF YOU DON'T HAVE A FOIL PAN: Stack 2 - 12 x 10 inch sheets of foil. Fold over all the sides, then press to form a rim. Spray lightly with cooking spray, then use to grill the corn as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1167g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1155 | ||
Calories from Fat: 145 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 149.9mg | 5 % | |
Potassium 3519.1mg | 93 % | |
Total Carbohydrate 216.4g | 64 % | |
Dietary Fiber 31.7g | 127 % | |
Sugars, other 184.7g | ||
Protein 45.5g | 65 % | |
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: 1155
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