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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small bowl combine fennel seeds, Italian seasoning and crushed red pepper. Sprinkle over chicken.

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  • Grill chicken, mushrooms, sweet pepper and onion, covered, over medium until chicken is done (165 degrees 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.

Tips

Tip: To finely crush fennel seeds, use a spice grinder or clean coffee grinder.

Nutrition Facts

266 calories; 9 g total fat; 2.3 g saturated fat; 70 mg cholesterol; 392 mg sodium. 1102 mg potassium; 17.8 g carbohydrates; 5.2 g fiber; 10 g sugar; 29.1 g protein; 9487 IU vitamin a iu; 102 mg vitamin c; 178 mcg folate; 218 mg calcium; 2 mg iron; 79 mg magnesium;