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In a large, resealable plastic bag, combine chicken, worcheshire sauce, hot pepper sauce, and lemon juice. Seal the bag. Shake until the chicken is coated. Refrigerate for 1-2 hours.
Preheat grill to high heat. Remove the chicken from the bag. Discard the marinade bag. Lightly mist the chicken with oil spray. Place the chicken on grill. Reduce heat to low. Cook for 3-5 minutes per side, or until the chicken is no longer pink and the juices run clear. Remove the chicken to a plate. Let stand for 10 minutes. Cover with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
To prepare salads: Cut the cooled chicken into bite-size strips. In each of four large resealable plastic bags, combine 2 1/2 cups of salad greens, one-quarter of the reserved chicken. Seal the bags. refrigerate for up to 3 days. Before packing for lunch, add 1 to 2 tablespoons of the vinaigrette to each bag. Seal the bag.
Just before serving, shake the salad totoss with the vinaigrette. Pour into a serving bowl or eat from the bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 12 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 194.2mg | 7 % | |
Potassium 435.8mg | 11 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 7.4g | ||
Protein 1.7g | 2 % | |
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: 59
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