Grilled Chicken au Poivre Salad
Browse the recipe Grilled Chicken au Poivre Salad
Grilled Chicken au Poivre Salad
YIELD Makes 4 servings
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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:
- 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.
- Grill chicken, on covered grill, over medium-hot coals 10 to 15 minutes or until chicken is no longer pink in center.
- Combine remaining 1-1/2 tablespoons vinegar, 3 tablespoons oil, mustard and sugar in small bowl; whisk until smooth.
- Arrange salad greens and cherry tomatoes on 4 plates.
- Cut chicken crosswise into strips. Arrange strips on top of greens. Drizzle with dressing.
This recipe appears in:
French
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 |