Recipe of the Week

Recipe of the Week
Roasted Salad with Grilled Chicken

Ingredients

  • 6 stalks asparagus
  • 2 cups eggplant cut into 1-inch cubes
  • 1 cup red bell pepper cut into 1-inch pieces
  • 2 artichoke hearts packed in water, drained, halved lengthwise
  • One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
  • Dash each salt and black pepper
  • 2 tbsp. frozen sweet corn kernels, thawed
  • 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
  • 3 cups chopped romaine lettuce
  • 1 oz. (about 2 tbsp.) diced avocado
  • 2 tbsp. low-fat or fat-free balsamic vinaigrette
  • 1 tsp. Dijon mustard

Directions

  • Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
  • Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.
  • Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.
  • Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.
  • Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.
  • In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!

MAKES 1 SERVING

Recipe Categories

Appetizers 30 Articles

Breakfast 19 Articles

Desserts 51 Articles

Dinners 94 Articles

Drinks 26 Articles

Salads 18 Articles

Seasonal 19 Articles

Side Dishes 37 Articles

Snacks 19 Articles

Soups 15 Articles