Chicken Salad

Chicken Salad 4.5 2 5 1
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  • Serves 1
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 312 calories
    • Fat 15 g
    • Sat Fat 1 g
    • Cholesterol 54 mg
    • Sodium 622 mg
    • Protein 24 g
    • Carbohydrate 27 g
    • Sugar 5 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 32 mg

Heat a grill or grill pan over medium heat.Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Transfer to a cutting board and let rest 5 minutes; slice.Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Top with the sliced chicken and serve with the toast.

Ingredients

  1. Check 1 3-ounce boneless, skinless chicken breast
  2. Check 1/8 teaspoon black pepper
  3. Check 2 cups packaged salad greens
  4. Check 1/4 cup jarred roasted red peppers, sliced
  5. Check 1/2 cup jarred artichoke hearts, halved
  6. Check 1 teaspoon extra-virgin olive oil
  7. Check 4 basil leaves, chopped
  8. Check 1 slice multigrain bread, toasted

Directions

  1. Heat a grill or grill pan over medium heat.
  2. Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Transfer to a cutting board and let rest 5 minutes; slice.
  3. Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Top with the sliced chicken and serve with the toast.

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