Grilled Chicken & Vegetable Salad
September 17, 2014
"Yet, another Dinner Salads for Two! Enjoy!"
- Serving Size: 1 (610.7 g)
- Calories 881.8
- Total Fat - 47.7 g
- Saturated Fat - 8.4 g
- Cholesterol - 124.5 mg
- Sodium - 215.5 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 6.1 g
- Sugars - 9.4 g
- Protein - 58.4 g
- Calcium - 404.2 mg
- Iron - 5.8 mg
- Vitamin C - 82.8 mg
- Thiamin - 0.5 mg
Heat grill to medium heat. in small bowl, whisk together dressing ingredients.
Brush chicken, zucchini, onion, squash & bell pepper, tomato with dressing.
Grill chicken & vegetables (except tomato) 5 minutes, turn, add tomato;
Dressing side down, brush all again with dressing.
Cook additional 5-7 minutes until vegetables are tender and chicken juices run clear.
Remove to clean platter.
Cool, slice chicken & vegetables diagonally to form
Serving: Divide spinach on two dinner plates.
Arrange chicken & vegetables on each bed of spinach.
Drizzle with remaining dressing.
Garnish with fresh minced parsley, fresh grated Parmesan & sprinkling of pinenuts.
Serve with crusty bread slices.
Suggested Wine: Pinot Grigio
Tips & Variations
No special items needed.