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Recipe tags: Chicken, Easy, Grill, One dish meal, Quick

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Salads and salad dressings

Grilled Chicken Salad

Recipe submitted by DaVita dietitian Sara from California.

Portions:  4   

Serving size:  1 chicken breast over 1-1/2 cups salad

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Mrs. Dash® garlic herb seasoning blend
• 1/4 teaspoon salt
• four 4-ounce boneless, skinless chicken breasts
• 6 cups butterhead lettuce, torn into pieces
• 1/2 small red onion, cut into rings
• 12 medium strawberries
• 8 plain breadsticks, 9-1/4” x 3/8”

Preparation

1. Make dressing by combining olive oil, vinegar, Mrs. Dash seasoning and salt.
2. Place chicken in a zip top bag and add 2 tablespoons of the dressing to coat chicken pieces.
3. Heat a grill to medium high heat.
4. Place chicken breasts on grill and cook 8 to 10 minutes until juices are clear and chicken is cooked through. Remove from heat and rest 5 minutes.
5. Arrange lettuce, onion rings and strawberries on a plate.
6. Slice each breast diagonally and place on lettuce bed.
7. Pour 1 tablespoon remaining dressing over each salad.
8. Serve each salad with 2 breadsticks.

Nutrients per serving

• Calories: 308
• Protein:  29 g
• Carbohydrate:  14 g
• Fat:  15 g
• Cholesterol:  70 mg
• Sodium:  278 mg
• Potassium:  534 mg
• Phosphorus:  249 mg
• Calcium:  55 mg
• Fiber:  2.2 g

Renal and Renal Diabetic Food Choices

• 3-1/2 meat
• 1 vegetable, low potassium
• 1/2 starch
• 1/2 fruit, low potassium

Carbohydrate Choices

• 1

Helpful Hints

• If using a thermometer, temperature should be at least 165º F.

• For a fancy presentation, leave lettuce leaves whole and serve sliced chicken breast on top.

• If you are on a lower protein diet decrease portion to 2 ounces cooked chicken per salad or ask your dietitian to recommend the best protion for your individual diet.
  

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