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Prep Time: Cook Time: Total Time:
Makes 4 servings
Preparation time: 20-25 minutes
Cooking time: 8-10 minutes
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
6 cups torn leaf lettuce
1 large tomato, diced
2 tablespoons toasted no-salt pumpkin seeds, optional
2 tablespoons toasted no-salt sunflower seeds, optional
2 tablespoons sliced black olives
4 canned artichoke hearts, quartered
2 ounces dry ramen noodles, crushed
Dressing:
3 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
Pinch kosher salt
1 1/2 tablespoons white wine vinegar
2 teaspoons Dijon mustard or more to taste
2 teaspoons honey
1. Prepare charcoal grill and allow coals to burn down to a gray ash or preheat gas grill. Trim all visible fat off the chicken breast halves, rinse, pat dry and set aside.
2. In small bowl mix the olive oil, oregano, basil, Dijon mustard and honey. Brush mixture on chicken breast halves and place them on a clean, oiled grill grate over medium heat. Grill about 4 minutes, turn over and cook until done and juices run clear, about another 4-5 minutes. Remove from grill and slice into diagonal strips; set aside to cool.
3. Meanwhile, prepare lettuce, tomato, pumpkin and sunflower seeds, black olives and artichoke hearts and place them in a large salad bowl.
4. Make dressing: Whisk together the dressing ingredients of olive oil, oregano, basil, salt, white wine vinegar, Dijon mustard and honey. Toss with salad greens. Add crushed ramen noodles and toss again.
5. To serve, mound greens on large serving plates and top with sliced chicken breasts.
Per serving: 407 calories, 33 g protein, 16 g carbohydrate, 3 g fiber, 24 g fat, 76 mg cholesterol, 349 mg sodium.
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Grilled Chicken Salad With Artichokes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings
Preparation time: 20-25 minutes
Cooking time: 8-10 minutes
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
6 cups torn leaf lettuce
1 large tomato, diced
2 tablespoons toasted no-salt pumpkin seeds, optional
2 tablespoons toasted no-salt sunflower seeds, optional
2 tablespoons sliced black olives
4 canned artichoke hearts, quartered
2 ounces dry ramen noodles, crushed
Dressing:
3 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
Pinch kosher salt
1 1/2 tablespoons white wine vinegar
2 teaspoons Dijon mustard or more to taste
2 teaspoons honey
1. Prepare charcoal grill and allow coals to burn down to a gray ash or preheat gas grill. Trim all visible fat off the chicken breast halves, rinse, pat dry and set aside.
2. In small bowl mix the olive oil, oregano, basil, Dijon mustard and honey. Brush mixture on chicken breast halves and place them on a clean, oiled grill grate over medium heat. Grill about 4 minutes, turn over and cook until done and juices run clear, about another 4-5 minutes. Remove from grill and slice into diagonal strips; set aside to cool.
3. Meanwhile, prepare lettuce, tomato, pumpkin and sunflower seeds, black olives and artichoke hearts and place them in a large salad bowl.
4. Make dressing: Whisk together the dressing ingredients of olive oil, oregano, basil, salt, white wine vinegar, Dijon mustard and honey. Toss with salad greens. Add crushed ramen noodles and toss again.
5. To serve, mound greens on large serving plates and top with sliced chicken breasts.
Per serving: 407 calories, 33 g protein, 16 g carbohydrate, 3 g fiber, 24 g fat, 76 mg cholesterol, 349 mg sodium.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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