Grilled Balsamic-Chicken Salad

Strawberries in season? They’re the sweet finishing touch to this pretty main-dish salad.

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Servings 8

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( 10 ) Ratings

10 Ratings

5 Stars 17%

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ingredients 5
Prep Time 10 min
Total Time 60 min

Ingredients

1 3/4: cups balsamic vinaigrette dressing

8: boneless skinless chicken breasts (2 lbs)

12: cups mixed salad greens

4: cups halved fresh strawberries

1: cup honey-roasted peanuts

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Directions

1 In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
2 Heat gas or charcoal grill for medium heat.
3 Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
4 In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

EXPERT TIPS

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Expert Tips

Roasted soy nuts can be substituted for the peanuts.

Chicken can be cooked by grilling with indirect heat, which means the food is not cooked directly over the flame. Use the guidelines in your grill manufacturer's booklet for more specific information.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 410mg; 410%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 4g 4% Sugars 10g 10% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 90%;
Calcium: 6%;
Iron: 10%;

Exchanges:

0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;