Caribbean
Chicken Salad
Grilled
Chicken on a bed of vegetables and fruit, topped with honey-dijon dressing
From Bill
Phillips cookbook “Eating for Life”
Servings:
4
Preparation Time: 30 minutes
Ingredients:
4
Portions chicken breast (about 1 lb.)
2 tsp McCormick Montreal Chicken seasoning
1 bag baby romaine salad
1 bag romaine salad blend
1 cucumber, sliced
1 small red onion, sliced
1 Cup radishes, sliced
1 red bell pepper, diced
2 tomatoes, diced
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) pineapple tidbits, drained
˝ Cup reduced-fat cheddar cheese, shredded
˝ Cup lite honey-Dijon salad dressing
Directions:
- Preheat
grill to high. Season the
chicken breasts on both sides with the seasoning,
Then place chicken on hot grill and cook for approximately 6
minutes; turn and grill approximately 6 more minutes, or until no
longer pink in the center.
- While
the chicken is cooking, combine the baby romaine salad, romaine salad
blend, cucumber, red onion, radishes, red bell pepper, and tomatoes in
a large mixing bowl.
- Divide
the salad between four plates. Top
each with one-fourth of the mandarin orange slices, pineapple tidbits,
and shredded cheese.
- Place
the cooked chicken on a cutting board, let it cool slightly, then
slice into ˝-inch strips.
- Top
each salad with a portion of chicken.
Poor honey-Dijon dressing over salads.
Serve and enjoy!
Calories:
320, Protein: 34g, Carbs: 39g, Fat: 5g
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