In a medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place chicken in shallow glass or plastic dish and pour 1/2 the dressing mixture over the chicken and turn to coat. Marinate in the fridge for at least 15 minutes.
Heat gas grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken until done about 15-20 minutes. Brush with reserved marinade while chicken is cooking then discard the marinade.
Cut chicken into slices. Serve chicken on salad greens with the remaining marinade. Top with tomatoes.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 273.8mg||84 %|
|Sodium 317.8mg||11 %|
|Potassium 1337.3mg||35 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.9g|
|Protein 109.6g||157 %|
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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: 534
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