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Tuesday, February 15, 2011

Marinated and Grilled Vegetable and Chicken Salad


This is the low fat dinner I made to make up for the calorie laden tart. I pulled out my stove top grill and used it for the chicken and vegetables which had my house smelling like summer in no time. I have to say the salad was not only scrumptious and healthy but also full of texture- crunchy radish and sprouts, crisp lettuce, juicy chicken and pepper and tender eggplant and zucchini but it's against my religion to go on too much about salad so I'll just leave you with that.

For the Salad:
1 head Romaine lettuce
1 small eggplant, sliced,brushed with a little dressing and grilled
1 zucchini, sliced, brushed with a little dressing and grilled
1 red pepper, grilled and sliced
1/4 cup mixed sprouts
Sliced red radish
Grilled Chicken (recipe to follow)

Dressing:
1/2 cup honey
1/2 cup dijon mustard
4 Tbl balsamic vinegar
3/4 cup canola oil

 Pour half of dressing over chicken and let sit for an hour. Grill and set aside. Assemble the other elements of the salad and drizzle the other half of the dressing over it. Happy healthy eating!








1 comment:

  1. This looks delicious! How much mustard does the recipe call for?

    ReplyDelete