Summer Salad with Grilled Chicken
Try this Summer Salad with Grilled Chicken recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1/2 cup pecans
- 1/4 cup balsamic vinegar
- 2 free-range, organic skinless boneless chicken breasts (about 1 pound)
- 1 tablespoons safflower oil
- salt and pepper or poultry rub
- 2 medium heads of romaine chopped
- 1 batch creamy herbed almond cheese (optional)
- 1 cup (organic) cherry tomatoes halved
- 1 cup fresh (organic) blueberries
- 1/4 cup olive oil (optional)
- 2 tablespoons fresh basil chopped (optional)
- Carbohydrate 4.63130750937903 g
- Cholesterol 0 mg
- Fat 13.22064250541 g
- Fiber 1.32920005339687 g
- Protein 1.36906000128012 g
- Saturated Fat 1.05385793803319 g
- Serving Size 1 1 Serving (34g)
- Sodium 3.71000001051092 mg
- Sugar 3.30210745598216 g
- Trans Fat 0.625607437749966 g
- Calories 139 calories
Brush chicken with safflower oil and season with salt and pepper or a poultry rub. Grill the chicken on both sides until done, about 7 minutes per side, until the internal temperature reaches at least 165 degrees F.Assemble the salad. Divide the romaine evenly amongst four plates and top with pecans, herbed almond cheese (if using), tomatoes, and blueberries.Slice chicken breasts and divide amongst plates.Mix balsamic vinegar and olive oil (if using) and drizzle over salads.Top with fresh basil and serve.
