Grilled Portobello-Chicken Row Salad

Grilled Portobello-Chicken Row Salad

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From: Diabetic Living Magazine

This beautifully displayed grilled chicken salad recipe is a feast for the eyes! Fresh kale and romaine lettuce leaves are topped with grilled mushrooms, bell peppers and red onion and juicy grilled chicken. Fresh basil, Italian cheese, walnuts and balsamic vinaigrette finish the dish. Arrange on a large platter to serve for an impressive dinner.

Ingredients 4 servings

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Original recipe yields 4 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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