Clementine-Dijon Grilled Chicken Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 217.4
- Total Fat: 4.5 g
- Cholesterol: 62.5 mg
- Sodium: 1,180.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.7 g
- Protein: 29.2 g
View full nutritional breakdown of Clementine-Dijon Grilled Chicken Salad calories by ingredient
Introduction
This is a delicious, super satisfying green salad with a summer inspired chicken. This is a delicious, super satisfying green salad with a summer inspired chicken.Number of Servings: 1
Ingredients
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Marinade:
1.5 tsp Yellow Mustard
1/8-1/4 C Fresh squeezed Clementine juice (approx 1 clementine)
1 tbsp soy sauce
2 Cloves of pressed garlic
ground pepper and salt to taste
3 oz wegmans chicken breast tenderloins
Salad
3 cups Wegmans french blend salad mix
1/4 C sweet red peppers
1/8 C red onions, chopped
3 small radishes sliced
1/4 C peeled & quartered cucumber
Directions
This recipe makes 1 serving, however it is easily adaptable to more. You may need to make more marinade for more then 6 oz of chicken
in a bowl or zip lock back big enough for the chicken and marinade combine the mustard, soy sauce, tangerine juice, garlic, salt and pepper with the chicken.
Set aside and allow to marinate for about 20 minutes.
Wash and prepare veggies and salad. Arrange on a pre-chilled plate and refrigerate salad until ready to serve.
In a fry pan big enough to accommodate chicken; coat with non stick cooking spray and heat pan on medium until a drop of water sizzles on it. Next place chicken in pan and cook on each side for about 3-5 minutes. Reduce heat, cover, and cook until chicken is cooked through.
Finally, remove from pan and slice chicken in bite-sized pieces and sprinkle over salads. Top with dressing and serve.
**Please note cooking times may vary and meat should be checked for appropriate cooking temperatures before serving**
Number of Servings: 1
Recipe submitted by SparkPeople user UBDRIVER.
in a bowl or zip lock back big enough for the chicken and marinade combine the mustard, soy sauce, tangerine juice, garlic, salt and pepper with the chicken.
Set aside and allow to marinate for about 20 minutes.
Wash and prepare veggies and salad. Arrange on a pre-chilled plate and refrigerate salad until ready to serve.
In a fry pan big enough to accommodate chicken; coat with non stick cooking spray and heat pan on medium until a drop of water sizzles on it. Next place chicken in pan and cook on each side for about 3-5 minutes. Reduce heat, cover, and cook until chicken is cooked through.
Finally, remove from pan and slice chicken in bite-sized pieces and sprinkle over salads. Top with dressing and serve.
**Please note cooking times may vary and meat should be checked for appropriate cooking temperatures before serving**
Number of Servings: 1
Recipe submitted by SparkPeople user UBDRIVER.