Strawberries in season? They’re the sweet finishing touch to this pretty main-dish salad.
cups balsamic vinaigrette dressing
boneless skinless chicken breasts (2 lbs)
cups mixed salad greens
cups halved fresh strawberries
cup honey-roasted peanuts
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.
Heat gas or charcoal grill for medium heat.
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.
In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.