Scrumptious marinated grilled chicken salad with creamy dressing and multigrain croutons.
The ingredients for the chicken marinade are also used in the dressing, with the exception of fresh dill. So, while list looks long, the ingredients are repeated (If you have to buy them, might as well use them, right?)
Per serving: 376 calories, 17 g total fat (5 g saturated fat), 41 g protein, 13 g carbohydrate, 2 g fibre, 144 mg cholesterol, 551 mg sodium.
Dressing 1/2 cup Miracle Whip 2 tablespoons olive oil 1/4 cup freshly grated Parmesan cheese (about 1 ounce/30 g) 1 hard-cooked Omega-3 egg 2 tablespoons freshly squeezed lemon juice 1 tablespoon balsamic vinegar 2 large garlic cloves, crushed and minced 1 teaspoon honey or granulated sugar 1/2 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/2 teaspoon anchovy paste (optional) 1/8 teaspoon freshly ground black pepper
Honey-Lemon Chicken 1/4 cup honey 2 tablespoons Dijon mustard 2 tablespoons freshly squeezed lemon juice 1 tablespoon balsamic vinegar 1 tablespoon minced fresh dill (do not use dried dill) 2 teaspoons grated lemon zest 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds (908 g) boneless, skinless chicken breasts (4 large breasts)
Salad 1 very large head romaine lettuce, torn (or one large bag washed, pre-chopped romaine) 8 slices reduced-sodium bacon, cooked and chopped or crumbled 1 cup multigrain seasoned croutons Freshly shaved Parmesan cheese for garnish
Dressing Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
Honey-Lemon Chicken Whisk together all marinade ingredients. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
Salad To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan.
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