Barbecue Chicken Chop Salad
Ingredients
- 4 4 ounces boneless chicken-breast halves, visible fat
- 1 teaspoon olive oil
- Salt and pepper to taste
- 4 tablespoons barbecue sauce
- 10 cups finely shredded romaine lettuce
- 2 cups seeded, diced, chopped tomatoes
- 1 1/2 cups seeded, diced cucumber
- 2 cups diced zucchini
- 2 ounces light cheddar cheese, finely shredded
- 1/2 cup chopped red onion
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh basil leaves
- pinch salt
- Black pepper to taste
Directions
1. Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through. Let chicken cool.
2. Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper. Chop the chicken and transfer it to a medium bowl. Mix in the barbecue sauce and stir to coat. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.
Its 3grms in 4 servings
9/6/2010 10:06:29 AM Report AbuseI have not tried this but am always looking for good salad recipes. I have looked at the nutrition contents and 3 gr of Sat Fat per serving is high.
9/1/2010 12:33:14 PM Report AbuseThis was so good!
5/7/2010 08:20:56 PM Report Abuserefreshing light nutritive fit for brunches and rapid snacks
1/1/2010 08:13:39 AM Report Abuse