Blackened Chicken Salad
Browse the recipe Blackened Chicken Salad
Blackened Chicken Salad
YIELD Makes 4 servings
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A cool and creamy yet low fat ranch salad dressing along with chunks of crisp zucchini and cucumber, provides a refreshing contrast to spicy strips of skinless chicken.
INGREDIENTS
| 2 | cups cubed sourdough or French bread |
| Nonstick cooking spray | |
| 1 | tablespoon paprika |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic powder |
| 1/2 | teaspoon dried oregano leaves |
| 1/2 | teaspoon dried thyme leaves |
| 1/2 | teaspoon ground white pepper |
| 1/2 | teaspoon ground red pepper |
| 1/2 | teaspoon black pepper |
| 1 | pound boneless skinless chicken breasts |
| 4 | cups bite-size pieces fresh spinach leaves |
| 2 | cups bite-size pieces romaine lettuce |
| 2 | cups cubed zucchini |
| 2 | cups cubed seeded cucumber |
| 1/2 | cup sliced green onions with tops |
| 1 | medium tomato, cut into 8 wedges |
| Ranch Salad Dressing (recipe) | |
PREPARATION:
- Preheat oven to 375°F. To make croutons, spray bread cubes lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15 minutes or until browned, stirring occasionally. Set aside.
- Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from heat, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.
- Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl. Drizzle with Ranch Salad Dressing; toss to coat. Serve immediately.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe (with 2 tablespoons Salad Dressing) |
| Sodium | 191 mg |
| Protein | 30 g |
| Fiber | 5 g |
| Carbohydrate | 17 g |
| Cholesterol | 69 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 222 |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 1/2 |
| Meat | 3 |