Balsamic Vinaigrette Chicken Over Gourmet Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell

If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 23%
  • Fat: 5.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 28.5g
  • Carbohydrate: 14.2g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Iron: 2.5mg
  • Sodium: 86mg
  • Calcium: 67mg

Ingredients

Preparation

  1. Combine 1/2 cup Balsamic Vinaigrette and chicken in a shallow dish. Cover and marinate in refrigerator 1 hour.
  2. Preheat broiler.
  3. Remove chicken from dish; discard marinade. Place chicken on broiler pan coated with cooking spray; cook for 6 minutes on each side or until done.
  4. Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.
  5. Totals include Balsamic Vinaigrette.
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