1. Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Preheat grill for medium-high heat, and lightly oil grate.
3. Remove the chicken form the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
4. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 253 (31%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 290.6mg||89 %|
|Sodium 1615.2mg||56 %|
|Potassium 1767.8mg||47 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 20.6g|
|Protein 114.2g||163 %|
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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: 815
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