The other day I made a very yummy, and summer friendly salad for dinner. I thought I would post the recipe for those who wanted a low cal, easy, summer meal.
2-3 lg. chicken breasts
1/4c. Ken's light olive oil vinegerete
1/4c. Newman's low fat ginger and sesame dressing
1 T. honey dijion mustard
1/4tsp. fresh cracked pepper
1 lg. head of washed, and chopped romaine lettuce
1 bag of coleslaw mix, no dressing (green and red cabbage, and carrot)
1 red bell pepper, julienned
1 large can mandarin oranges, drained
2 green scallions, thinly sliced
2 T. fresh chopped cilantro
Simply add desired amount of Newman's low fat sesame ginger dressing. *Only add a little at a time, so you don't wilt the lettuce too much.
Mix chicken with the marinade ingredients, and put in a plastic zip bag, and then place that bag in a bowl. Let the chicken marinade for several hours in the fridge. When you are ready to make the salad, pull the chicken out of fridge and let stand for 10 minutes as the grill warms up to med-hi heat. Cook chicken till it's cooked through (165 degrees). Discard any of the remaining marinade.
As the chicken grills, mix all salad ingredients together in a large bowl. Mix in a little of the dressing and toss. I would start with 2 or 3 tablespoons, then go from there. Once chicken is done. Let it rest for 5-10 min so the juices stay with the chicken. Then slice the chicken. Put several cups of the salad on each plate and then fan out several pieces of chicken onto each plate. The grill gives the chicken such great flavor, without adding a ton of oil or fat. I garnished the plate with a couple wedges of fresh lime. Have each person squeeze fresh lime over their own plate just before eating. It brighten's up all the flavors. Enjoy! We sure did.