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Pollo alla Firènze
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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
