Grilled Portobello-Chicken Row Salad

Grilled Portobello-Chicken Row Salad

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From: Diabetic Living Magazine

This beautifully displayed salad is a feast for the eyes!

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 teaspoon fennel seeds, finely crushed (see Tip)
  • 1 teaspoon dried Italian seasoning, crushed
  • ⅛ to ¼ teaspoon crushed red pepper
  • 12 ounces skinless, boneless chicken breast halves
  • 4 large fresh portobello mushrooms, stemmed
  • 1 medium red sweet pepper, halved and seeded
  • 1 small red onion, cut into 1-inch slices
  • 3 cups torn kale
  • 3 cups torn romaine lettuce
  • ½ cup shredded reduced-fat Italian cheese blend (2 oz.)
  • ½ cup torn fresh basil
  • ½ cup light balsamic vinaigrette dressing
  • 2 tablespoons chopped walnuts, toasted

Preparation

  • Prep

  • Ready In

  1. In a small bowl combine fennel seeds, Italian seasoning and crushed red pepper. Sprinkle over chicken.
  2. Grill chicken, mushrooms, sweet pepper and onion, covered, over medium until chicken is done (165°F) and vegetables are tender (8 to 12 minutes for vegetables, 15 to 18 minutes for chicken). Cut chicken, mushrooms, and pepper into bite-size strips. Coarsely chop onion.
  3. On a platter arrange rows of chicken, vegetables, greens, cheese, and basil. Drizzle with dressing and sprinkle with walnuts.
  • Tip: To finely crush fennel seeds, use a spice grinder or clean coffee grinder.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 266 calories; 9 g fat(2 g sat); 5 g fiber; 18 g carbohydrates; 29 g protein; 178 mcg folate; 70 mg cholesterol; 10 g sugars; 9,487 IU vitamin A; 102 mg vitamin C; 218 mg calcium; 2 mg iron; 392 mg sodium; 1,102 mg potassium
  • Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (170% dv), Folate (44% dv), Calcium (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ vegetable, 1 fat

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