Rating: 4 stars
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Salads for supper don't have to be a snooze, you know. Shake things up with a vibrant, peppery grilled chicken salad tonight. 

Lori Powell
Recipe by Health April 2016

Gallery

Credit: Romulo Yanes

Recipe Summary

hands-on:
26 mins
total:
56 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock bags. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes.

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  • Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing.

  • Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.

Nutrition Facts

449 calories; fat 27g; saturated fat 6g; protein 21g; carbohydrates 30g; fiber 5g; cholesterol 51mg; iron 3mg; sodium 889mg; calcium 114mg.
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