Balsamic Chicken Salad
Preparation Time: 30 minutes | ||
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Preheat grill to medium-high. In a small bowl, whisk together the vinegar, mustard, salt, sugar, and pepper until blended and smooth. Pour 2 tablespoons of the dressing into a cup and brush over the chicken and onion wedges. Let the chicken and onion stand for 5 minutes. Grill the chicken for 12 to 15 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear, turning once. Grill the onion for 3 to 5 minutes on each side, or until soft. In a large bowl, toss together the salad greens, grapes, basil, and the remaining dressing until evenly coated; transfer to a platter. Cut the chicken into 1/2-inch-thick slices and arrange over the salad. | ||
Serves: 6 |
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2 ½ Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): | ||
Nutrition Information per Serving: | ||
calories: 148 Total Fat: 1.2g Saturated Fat: 0.3g % of Calories from Fat: 6.6% % of Calories from Saturated Fat: 1.5% |
Protein: 16g Carbohydrates: 20g Cholesterol: 33mg Dietary Fiber: 3g Sodium: 197mg |
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Each serving provides: An excellent source of vitamin A, vitamin C and folate, and a good source of magnesium, potassium and fiber. |
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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