Preparation Time: 30 minutes
  • 1/3 cup balsamic vinegar
  • 1 tablespoons Dijon mustard
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon black pepper, freshly ground
  • 12 oz. boneless, skinless chicken breast halves
  • 1 pound sweet onion, cut into 12 wedges
  • 8 cups (6 oz.) mixed baby salad greens
  • 2 cups seedless grapes
  • 2 Tablespoons fresh basil, thinly sliced
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.
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
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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