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Chicken-Vegetable Salad

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Chicken-Vegetable Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5
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Pasta with grilled chicken and vegetables makes a colorful tossed salad ready in 30 minutes.

Ingredients

1 1/2
cups uncooked rotini pasta (4 oz)
4
boneless skinless chicken breasts (about 1 lb)
1/2
cup reduced-calorie Caesar dressing with 1/3 less fat
1
medium zucchini, cut lengthwise into 1/2-inch-thick slices
1
medium red bell pepper, halved, seeded
1/2
small eggplant, peeled, cut into 1/2-inch-thick slices
4
cups chopped romaine

Directions

  • 1 Heat gas or charcoal grill. Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, brush chicken with 1 tablespoon of the dressing (if desired, sprinkle chicken with salt and pepper).
  • 3 When grill is heated, place chicken, zucchini, bell pepper (skin side down) and eggplant on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 13 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and vegetables are tender.
  • 4 Cut chicken and vegetables into bite-size pieces; place in large bowl. Gently stir in cooked pasta and lettuce. Pour remaining dressing over salad; toss gently to coat.
Tips  

"It's great to be able to make the whole meal on the grill. This recipe is very quick and uses ingredients I have on hand, a big plus for me." Diane

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
7%
(
Saturated Fat
1g
6%
,
Trans Fat
0g
)
Cholesterol
60mg
20%
Sodium
410mg
17%
Potassium
570mg
16%
Total Carbohydrate
29g
10%
(
Dietary Fiber
4g
16%
,
Sugars
7g
)
Protein
26g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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