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Italian Chicken Salad*




Source of Recipe


First Place


Recipe Introduction


Serves: 4

Exchanges: 3 1/2 meats, 1/2 vegetable, 1/2 fat




List of Ingredients




1 cup light balsamic vinaigrette dressing, divided
4 4-oz boneless, skinless, chicken breasts
6 cups prepackaged Italian-style salad greens
1 medium yellow bell pepper, thinly sliced
16 grape tomatoes, halved

Preparation:
Place chicken in heavy duty zip lock plastic bag. Pour half of dressing over and turn to coat. Seal bag and place in dish in refrigerator. Chill 30 minutes to 3 hours.
Prepare and preheat the grill. Remove chicken from marinade and reserve marinade. Place chicken on grill; cover and grill 4-6" from medium coals for 15-20 minutes or over medium high heat, turning and brushing occasionally with marinade, until chicken is no longer pink in center. Discard any remaining marinade.

Cut chicken into slices. Divide evenly salad greens and yellow bell pepper on 4 plates and top with halved tomatoes. Top with chicken and drizzle each with 2 tablespoons of refrigerated reserved dressing.




Recipe