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Photo:William Dickey
William Dickey
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupthinly sliced red onion2tablespoonsseasoned rice vinegar3tablespoonsextra-virgin olive oil, divided2teaspoonsDijon mustard2teaspoonslemon juice plus 1 1/2 tablespoons, divided½teaspoongrated garlic, divided½teaspoonground pepper, divided2(8-ounce) boneless, skinless chicken breasts¾cupchopped fresh herbs, such as basil, tarragon, parsleyand/orchives½cupreduced-fat plain strained yogurt, such as Greek-style½cuplow-fat buttermilk¼teaspoonsalt8cupspacked fresh mixed greens, such as romaine, kaleand/orwatercress2hard-boiled eggs, peeled and halved lengthwise2mini cucumbers, thinly sliced (about 1 1/2 cups)1small, ripe avocado, chopped1cupgrape tomatoes, halved¼cupcooked and crumbled bacon (about 2 slices)
Cook Mode(Keep screen awake)
Ingredients
½cupthinly sliced red onion
2tablespoonsseasoned rice vinegar
3tablespoonsextra-virgin olive oil, divided
2teaspoonsDijon mustard
2teaspoonslemon juice plus 1 1/2 tablespoons, divided
½teaspoongrated garlic, divided
½teaspoonground pepper, divided
2(8-ounce) boneless, skinless chicken breasts
¾cupchopped fresh herbs, such as basil, tarragon, parsleyand/orchives
½cupreduced-fat plain strained yogurt, such as Greek-style
½cuplow-fat buttermilk
¼teaspoonsalt
8cupspacked fresh mixed greens, such as romaine, kaleand/orwatercress
2hard-boiled eggs, peeled and halved lengthwise
2mini cucumbers, thinly sliced (about 1 1/2 cups)
1small, ripe avocado, chopped
1cupgrape tomatoes, halved
¼cupcooked and crumbled bacon (about 2 slices)
Directions
Stir onion and vinegar together in a small bowl. Let stand, stirring occasionally, until ready to serve.
Preheat grill to medium-high heat (400°F). Stir 1 tablespoon oil, mustard, 2 teaspoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper together in a small bowl. Brush chicken all over with the mustard mixture.
Meanwhile, combine herbs, yogurt, buttermilk, salt and the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper in a blender; puree until smooth, about 25 seconds.
Drain the pickled onion and discard the vinegar. Slice the chicken. Divide greens evenly among 4 plates. Top evenly with eggs, cucumbers, avocado, tomatoes, bacon, chicken and pickled onions. Drizzle the dressing evenly over the salads.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)482Calories30gFat16gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
