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Chicken Salad Italiana

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  • 35 min prep time
  • 35 min total time
  • 11 ingredients
  • 4 servings
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Add something elegant to your Italian cuisine night. Enjoy grilled chicken salad – a wholesome dinner.

Ingredients

1/3
cup balsamic vinegar*
2
tablespoons water
2
teaspoons dried Italian seasoning
4
boneless skinless chicken breast halves
1
tablespoon oil
1/2
teaspoon sugar
1/2
lb. asparagus
8
cups torn Bibb lettuce
1
(15-oz.) can garbanzo beans, drained, rinsed
1
small red onion, sliced, separated into rings
1
tomato, cut into 8 wedges

Steps

  • 1 <b>GRILL DIRECTIONS:</b> Heat grill. In small bowl, combine vinegar, water and Italian seasoning; mix well. Place 2 to 3 tablespoons vinegar mixture in medium bowl. Add chicken; toss to coat. Let stand 5 to 10 minutes at room temperature to marinate. To prepare dressing, add oil and sugar to remaining vinegar mixture in small bowl; mix well. Set aside.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.
  • 4 Meanwhile, place asparagus in large skillet; add 1/2 inch water. Bring to a boil. Reduce heat; cover and simmer 2 to 4 minutes or until asparagus is bright green and crisp-tender.
  • 5 Arrange lettuce on 4 individual plates; sprinkle each with garbanzo beans. Slice each chicken breast half crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on lettuce mixture on each plate. Arrange steamed asparagus, onion rings and tomato wedges around chicken. Serve with dressing.
  • 1 GRILL DIRECTIONS: Heat grill. In small bowl, combine vinegar, water and Italian seasoning; mix well. Place 2 to 3 tablespoons vinegar mixture in medium bowl. Add chicken; toss to coat. Let stand 5 to 10 minutes at room temperature to marinate. To prepare dressing, add oil and sugar to remaining vinegar mixture in small bowl; mix well. Set aside.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.
  • 4 Meanwhile, place asparagus in large skillet; add 1/2 inch water. Bring to a boil. Reduce heat; cover and simmer 2 to 4 minutes or until asparagus is bright green and crisp-tender.
  • 5 Arrange lettuce on 4 individual plates; sprinkle each with garbanzo beans. Slice each chicken breast half crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on lettuce mixture on each plate. Arrange steamed asparagus, onion rings and tomato wedges around chicken. Serve with dressing.

Expert Tips

* To substitute for balsamic vinegar, use 1/4 cup cider vinegar and 2 tablespoons brown sugar; mix well.

Bibb lettuce, also called butterhead lettuce, is a small, loosely formed head with tender, light green leaves. Use it as you would other soft-leaf lettuces.

Dried Italian seasoning is an herb mix that may contain any or call of the following: marjoram, oregano, thyme, rosemary, savory, sage and basil.

To prepare asparagus, snapp off the bottom ends of the stalks where they break naturally. If the stalks are fat and the skin seems tough, peel the base of the stalk with a vegetable peeler or sharp knife.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
230mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
7g
28%
Sugars
5g
5%
Protein
35g
35%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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