good
Wash chicken, pat dry. Drizzle with olive oil, season
with GARLIC and PEPPER, and set aside while
starting the grill. While waiting for the grill to heat,
prepare the salad dressing by combining all of the
ingredients and mixing well. Place the cauliflower
and broccoli in a serving bowl with 1.3 cup of the
dressing. Stir/toss every few minutes; this will
soften the veggies. In a separate bowl, combine
the coleslaw ingredients, mix well and set aside.
Once the grill is hot, cook the chicken, roughly
4-6 minutes per side depending on size. Remove
the chicken from the grill and let rest for 10
minutes before slicing. Just before serving, add the
cucumber, tomatoes and spinach to the serving
bowl and toss with as much of the remaining
dressing as desired. Place a large serving of salad
on a plate, sprinkle with chopped hard-boiled
egg and top with a scoop of coleslaw and a sliced
chicken breast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (844g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 875 | ||
Calories from Fat: 342 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 176.8mg | 54 % | |
Sodium 154.4mg | 5 % | |
Potassium 1582.2mg | 42 % | |
Total Carbohydrate 100.4g | 30 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 93.8g | ||
Protein 35.8g | 51 % | |
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: 875
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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