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Grilled Chicken au Poivre Salad

Grilled Chicken au Poivre Salad

Grilled Chicken au Poivre Salad


Makes 4 servings


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


  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

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