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Balsamic Rosemary Chicken Chopped Salad
Servings:
Serves 4 as an appetizerPrep Time:
25 minutesCook Time:
8 minutes
Ingredients
This trendy technique involves layering ingredients on your cutting board and chopping them together. Try serving this salad with toasted bread or pita.
2 tsp. olive oil
1 (1 1/2-lb.) package Nature's Promise Balsamic Rosemary Marinated Chicken Breast
1 seedless cucumber, halved lengthwise
2 whole roasted red peppers
2 romaine hearts
1 ripe avocado, peeled and pitted
1/4 cup roasted salted shelled pistachios
1/4 cup pitted kalamata olives
1/4 cup fresh basil leaves
1/3 cup light balsamic vinaigrette
1/4 cup ricotta cheese
Directions
In a 12" skillet, heat oil over medium-high. Add chicken to skillet and saute until golden and cooked through, 3 to 4 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes.
On cutting board, place cucumber, peppers and romaine on top of chicken. Coarsely chop together. Transfer to a large bowl.
On cutting board, cut avocado into quarters and add pistachios, olives and basil on top. Coarsely chop again. Add to the large bowl with chicken and vegetables. Drizzle with vinaigrette and toss gently to coat. Season with salt and pepper. Just before serving, dollop ricotta on top of salad.
Tip: Grill chicken by setting grill or grill pan to medium-high. Brush with oil and grill until lightly browned and cooked through, 3 to 4 minutes per side.
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 490 kcal (25%) |
| Calories from Fat | 207 kcal (0%) |
| Total Fat | 23 g (35%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 110 mg (37%) |
| Sodium | 1250 mg (52%) |
| Total Carbohydrates | 33 g (11%) |
| Dietary Fiber | 9 g (36%) |
| Protein | 40 g (67%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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