It only takes 15 minutes to make this light and filling summer salad of grilled chicken tenderloins, lettuce, pecans, strawberries and balsamic vinaigrette.
lb uncooked chicken breast tenderloins
Salt and pepper
head green oak lettuce (about 3 oz)
cup halved strawberries
cup low-fat balsamic vinaigrette
Heat gas or charcoal grill.
Place 10-inch grill pan on grill over medium heat. Sprinkle chicken with salt and pepper; place in grill pan. Cook about 8 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Divide lettuce evenly between 2 serving plates. Top each with half of chicken, pecans and strawberries. Drizzle desired amount of vinaigrette over each.
Recipe can be easily doubled or tripled.
If you prefer, season the chicken with lemon-pepper seasoning.
Swap out the pecans with walnuts or pistachios.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.