Grilled chicken salad perfect for lunch or dinner.
Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper and basil in a large bowl (or plastic bag). Pound chicken on each side to about a 1/4 inch thick and slice in 1/2 inch strips add chicken to marinade and chill in refrigerator for at least 30 minutes no more than 2 hours. Preheat broiler. Slice onions in rounds and place in a single layer on baking sheet. Spray lightly with olive oil on both sides. Remove chicken from marinade and place along side onions on baking sheet. Broil for 5 minutes on each side. Allow to cool and spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and chicken on top and sprinkle 3/4 teaspoon of blue cheese over each. Garnish with tomato wedges. Combine all the dressing ingredients in a blender and mix at low speed. Spoon over salad.
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 190 | ||
Calories from Fat: 28 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 34.5mg | 11 % | |
Sodium 117.7mg | 4 % | |
Potassium 1483.9mg | 39 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 18.1g | ||
Protein 20.9g | 30 % | |
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: 190
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