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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Grilled Chicken au Poivre Salad
Yield: Makes 4 servings
Ingredients:
4
boneless skinless chicken breasts (about 1-1/4 pounds)
1/4
cup finely chopped onion
2-1/2
tablespoons white wine vinegar, divided
1/4
cup plus 3 tablespoons olive oil, divided
2
teaspoons cracked or coarse ground black pepper
1/2
teaspoon salt
1/4
teaspoon poultry seasoning
3
cloves garlic, minced
1
tablespoon Dijon mustard
Dash sugar
1
bag (10 ounces) prewashed salad greens
2
cherry tomatoes, halved
Preparation:
1.
Place chicken, onion, 1 tablespoon vinegar, 1/4 cup oil, pepper, salt, poultry seasoning and garlic in resealable food storage bag. Seal bag; knead to coat chicken. Refrigerate at least 2 hours or overnight.
2.
Grill chicken, on covered grill, over medium-hot coals 10 to 15 minutes or until chicken is no longer pink in center.
3.
Combine remaining 1-1/2 tablespoons vinegar, 3 tablespoons oil, mustard and sugar in small bowl; whisk until smooth.
4.
Arrange salad greens and cherry tomatoes on 4 plates.
5.
Cut chicken crosswise into strips. Arrange strips on top of greens. Drizzle with dressing.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 439 mg |
| Protein | 23 g |
| Fiber | 2 g |
| Carbohydrate | 5 g |
| Cholesterol | 53 mg |
| Saturated Fat | 2 g |
| Total Fat | 15 g |
| Calories from Fat | 55 % |
| Calories | 252 |
Dietary Exchange:
| Fat | 1 |
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
French
