Leafy Grilled Chicken Salad with Creamy Balsamic Dressing

Leafy Grilled Chicken Salad with Creamy Balsamic Dressing

 

 

 

 

 

 

 

 

Ingredients

  • ½ c canned no-salt-added great Northern beans, rinsed and drained

  • 1/4 c extra virgin olive oil (MUFA)

  • 3 Tbsp balsamic vinegar

  • 2 lg cloves garlic

  • 8 lg fresh basil leaves

  • 1/8 tsp salt

  • 5 oz mixed baby greens

  • 1 1/2 c pre-grilled chicken breast strips

  • 1/4 lg red onion, thinly sliced (1/4 c)

  • 1 c grape tomatoes or halved cherry tomatoes

Instructions

  1. Prepare dressing: Puree beans, oil, vinegar, garlic, basil, and salt in blender until smooth (makes 1 cup).
  2. Arrange greens among 4 plates. Top evenly with chicken, onion, and tomatoes. Drizzle with 1/4 cup of the dressing.

Notes

Provided by Prevention

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Posted Monday, March 25, 2013 by Michael Gonzales in Recipes, Entrees, Salads

 
 
 

Grilled Chicken Caprese

Grilled Chicken Caprese

 

Prep Time: 5 minutes     Cook Time: 20 minutes
    Total Time: 25 minutes
Yield: 6 Servings     Serving Size: 1 Breast

 

 

 

 

 

 

Ingredients

  • 6 grilled boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • to taste kosher salt and pepper
  • 6 slices mozzarella cheese
  • 6 slices tomato
  • 6 large basil leaves

Instructions

  1. Trim all chicken breasts of excess fat. Season well with kosher salt and pepper and grill the chicken on an indoor grill or outdoor BBQ. Once the grill is hot,cook the chicken for about 6-7 minutes each.
  2. Turn your oven on to the broil setting. Line a cookie sheet with foil and spray with nonstick spray. When the breast pieces are finished grilling, place them on the prepped cookie sheet. Add 1 basil leaf over each breast. Next, lay one large slices of tomato on top of the basil. Then top with a slice of mozzarella for each.
  3. Place the ...

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Posted Tuesday, July 31, 2012 by Michael Gonzales in Recipes, Entrees

 
 
 

Grilled Balsamic Peaches and Frozen Yogurt

Grilled Balsamic Peaches and Frozen Yogurt

 

Prep Time: 5 minutes     Cook Time: 20 minutes
    Total Time: 25 minutes
Yield: 6 Servings     Calories per serving: 199
    Fat per serving: 6g fat (2.9g saturated)

 

 

 

 

 

 

 

Ingredients

  • 1/2 cup balsamic vinegar
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon pure vanilla
  • 1/8 teaspoon black pepper
  • 3 large just-ripe freestone peaches, halved and pitted
  • 2 teaspoons canola oil
  • 2 teaspoons unsalted butter, melted
  • 6 scoops low-fat vanilla frozen yogurt

Instructions

  1. In a small saucepan, bring the vinegar and sugar to a boil. Reduce heat to low; simmer until reduced by half and slightly syrupy, about 10 minutes. Stir in the vanilla and black pepper. Set aside.
  2. Heat a grill to medium. Brush cut side of the peaches with the canola oil and cook cut side down until nicely grill marked, 2 to 3 minutes. Give peaches a quarter turn and grill 1 to 2 minutes more for crosshatch ...

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Posted Tuesday, June 19, 2012 by Michael Gonzales in Recipes, Dessert

 
 
 

Honey Balsamic Vinaigrette

Honey Balsamic Vinaigrette

 

Prep Time: 10 minutes     Cook Time: 2 minutes
    Total Time: 12 minutes
Yield: 1 1/2 Cups     Calories per serving: 143
    Fat per serving: 12.5g

 

 

 

 

 

 

 

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons local, organic honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2/3 cup extra-virgin olive oil

Instructions

  1. Place the vinegar, soy sauce, honey, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Blend for 2 minutes, or until thick.

Notes

Recipe modified from original recipe found at allrecipes.com

 

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Posted Thursday, March 22, 2012 by Michael Gonzales in Recipes, Salads