from the kitchen of Jackie
6 Servings
Prep: 30 min. + marinating Grill: 10 min.
Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing
Directions
Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.
Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.
Nutrition Facts: 1 serving equals 362 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 50 g carbohydrate, 7 g fiber, 20 g protein.
No comments:
Post a Comment