Maple Balsamic Chicken with Mesclun Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 223.5
- Total Fat: 7.3 g
- Cholesterol: 68.4 mg
- Sodium: 110.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.8 g
- Protein: 29.3 g
View full nutritional breakdown of Maple Balsamic Chicken with Mesclun Salad calories by ingredient
Introduction
This is delicious, nutritious meal that makes eating your salad far more enjoyable. Balsamic vinegar and maple syrup give it a perfect balance of sweet and tangy. This is delicious, nutritious meal that makes eating your salad far more enjoyable. Balsamic vinegar and maple syrup give it a perfect balance of sweet and tangy.Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, grilled and cut into thin strips
Certified Organic Spring Mix / Mesclun, 2 cups
Walnuts, 0.5 oz (approx. 1 handful)
balsamic vinegar, 1 tablespoon
Olive Oil, 2 tbsp
Maple Syrup, 1 tbsp
Bell Peppers- one large yellow or orange cut into strips
Vidalia onions, one half, sliced
Directions
If you like, you can drizzle chicken with a bit of olive oil and maple syrup before putting it on the grill.
In a small skillet, saute onion and bell peppers with a bit of olive oil until softened but not completely limp. At this point, add approx. 1 tsp maple syrup and the walnut halves, coating the peppers and onions. Turn heat off when most of the liquid is burned off and walnuts are slightly toasted. (about 2 minutes)
Mix 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp maple syrup to make your dressing using more or less balsamic vinegar to taste. I like my dressing tangy.
On a large plate, lay sauted vegatable/walnut mixture over the mesclun greens, drizzle with dressing, then place chicken strips on top. Enjoy!
Serving Size: Makes salad to serve one.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGIAINVT.
In a small skillet, saute onion and bell peppers with a bit of olive oil until softened but not completely limp. At this point, add approx. 1 tsp maple syrup and the walnut halves, coating the peppers and onions. Turn heat off when most of the liquid is burned off and walnuts are slightly toasted. (about 2 minutes)
Mix 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp maple syrup to make your dressing using more or less balsamic vinegar to taste. I like my dressing tangy.
On a large plate, lay sauted vegatable/walnut mixture over the mesclun greens, drizzle with dressing, then place chicken strips on top. Enjoy!
Serving Size: Makes salad to serve one.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGIAINVT.