Refreshing Grilled Chicken Salad
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 4 servings.
“This recipe is light, zippy and flavorful. It's a nice healthy salad that's great for a luncheon with friends.” And with blueberries, walnuts and olive oil, it's nutritionally exceptional, too. Denise Rasmussen - Salina, Kansas
Ingredients
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1/2 cup lime juice
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2 tablespoons honey
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4 teaspoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 boneless skinless chicken breast halves (4 ounces each)
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6 cups spring mix salad greens
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2 cups cubed seedless watermelon
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1 cup fresh blueberries
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1 medium sweet yellow pepper, cut into 1-inch pieces
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1/3 cup chopped walnuts, toasted
Directions
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1.
In a small bowl, combine the lime juice, honey, oil, salt and pepper. Pour 1/3 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining lime juice mixture for dressing.
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2.
Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
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3.
In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve with salads. Sprinkle each serving with 4 teaspoons walnuts.
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4.
Nutrition Facts
1 each: 300 calories, 12g fat (2g saturated fat), 63mg cholesterol, 257mg sodium, 25g carbohydrate (17g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1 fruit, 1/2 starch.
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