Recipe of the Week - Grilled Vegetable and Chicken Salad
/We've used hearty green leaf lettuce in this salad because it won't wilt as quickly as baby mixed greens or Boston lettuce.
- Prep time30 minutes
- Total time30 minutes
- Portion size2 servings
Ingredients
- 1/4 cup (60 mL) balsamic vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 boneless skinless chicken breast, (about 225 g)
- 1 sweet red pepper, quartered
- 1 large portobello mushroom, halved
- 1 large zucchini, sliced lengthwise
- 4 cups (1 L) chopped leaf lettuce
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Preparation
In small airtight container, combine vinegar, oil, garlic and half each of the
salt and pepper. Remove 2 tbsp and set aside for basting.
Sprinkle chicken with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 12 minutes. Let stand for 5 minutes before slicing.
Meanwhile, add red pepper, mushroom and zucchini to grill; grill, covered and turning and basting with reserved dressing, until tender, about 6 minutes. Remove to cutting board and slice. Let cool, about 10 minutes.
In two 3-cup airtight containers, arrange lettuce, grilled vegetables and chicken. (Make-ahead: Cover and refrigerate for up to 24 hours.) To serve, drizzle with remaining dressing; toss to combine.
Nutritional Information per serving: about
cal 455pro 30gtotal fat 29gsat. fat 4g
carb 19gdietary fibre 5gsugar 10gchol 67mg
sodium 382mgpotassium 1,115mg
%RDI:
calcium 6iron 18vit A 86vit C 197
folate 31
