Nutrition per serving may change if servings are adjusted.
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
In a small bowl combine fennel seeds, Italian seasoning and crushed red pepper. Sprinkle over chicken.
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.
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.