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Cooled Grilled Chicken Salad Recipe
|Boneless skinless chicken breast||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Dried tarragon leaves||1 Teaspoon, crushed|
|Garlic salt||3⁄4 Teaspoon|
|Salad greens||1 Quart, torn into bite-size pieces|
|Red potatoes||6 Medium, cooked, cooled and cut into chunks|
|Shredded carrot||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1810 Calories from Fat 340
% Daily Value*
Total Fat 38 g59%
Saturated Fat 6.1 g30.6%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 1644.6 mg68.5%
Total Carbohydrates 243 g81%
Dietary Fiber 28.5 g114%
Sugars 38.3 g
Protein 138 g276.7%
Vitamin A 759.5% Vitamin C 739.3%
Calcium 47.1% Iron 97.1%
*Based on a 2000 Calorie diet
In small bowl, combine lemon juice, oil, tarragon and Garlic Salt; blend well.
Pour marinade over chicken; seal bag and refrigerate 30 to 45 minutes or overnight.
Drain chicken; reserve marinade.
Grill or broil chicken 4 minutes on each side, basting with reserved marinade, until golden and cooked through.
Cool and cut into strips.
Line individual plates with salad greens.
Arrange potato chunks, carrot and chicken on top.