Try this Blackened Chicken Salad recipe, or contribute your own.
Suggest a better descriptionCombine the first 7 ingredients in a bowl, and toss well. Cover and chill.
Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill.
Rub chicken with Spicy Seasoning. Place cast iron skillet on grill let heat for 20 minutes, toss in chicken cook for 3 minutes, flip and continue cooking until chicken is done (165 degrees), remove from grill and let cool. Cut chicken across grain into thin slices, and set aside.
Step 4
Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well. Divide the lettuce mixture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. Garnish with parsley sprigs, if desired.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 26 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 1141.1mg | 39 % | |
Potassium 1111.2mg | 29 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 15.7g | ||
Protein 33.6g | 48 % | |
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: 248
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