Dinner ready in just 25 minutes! Top grilled chicken salad with bacon pieces for a delicious meal.
slices bacon, cut into 1/2-inch pieces
cup balsamic vinegar
cup olive oil
tablespoons brown sugar
teaspoon dried marjoram leaves
boneless skinless chicken breast halves
red bell peppers, each quartered
small yellow summer squash or zucchini, each halved lengthwise and crosswise
cups purchased mixed salad greens
Heat grill. Cook bacon in medium skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towel. Set aside.
Add vinegar, oil, brown sugar and marjoram to bacon drippings in skillet; cook and stir over medium heat to mix and dissolve sugar. Remove from heat. Reserve about 1/4 cup of vinegar mixture to use as glaze during grilling; set remaining aside for dressing.
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes.
Brush chicken with reserved glaze; turn chicken. Add bell peppers and squash to grill. Brush chicken and vegetables with glaze. Cook about 10 minutes or until chicken is fork-tender and juices run clear and vegetables are crisp-tender, turning chicken and vegetables, and brushing with glaze once or twice. Discard any remaining glaze.
To serve, arrange mixed greens on 4 individual plates. Cut chicken crosswise into slices; place over greens. Arrange bell peppers and squash around chicken. Sprinkle with bacon. Drizzle or serve with reserved dressing.
Marjoram, an ancient herb of the mint family, was prized by early Greeks as a symbol of happiness in life as well as the afterlife. The sweet oregano-like aroma of marjoram goes well with chicken, lamb and veal.
Cooking oils contain saturated, monounsaturated and polyunsaturated fat in differing proportions. Olive oil has the most monounsaturated fat, making it a good choice for heart-healthy eating.
Serve hearty whole grain rolls and ice tea with this chicken salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Fruit; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.