Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: jboudevin
home and garden

Ingredients

4 4-ounce Boneless chicken-breast halves, visible fat removed

1 tsp Extravirgin olive oil

Salt and pepper to taste

4 tbs Barbecue sauce

10 cups Finely shredded romaine lettuce

2 cups Seeded, diced, chopped tomatoes

1 1/2 cups Seeded, diced cucumber

2 cups Diced zucchini

2 ounces Light cheddar cheese, finely shredded

Chopped red onion (to taste)

For vinaigrette:

1/4 cup Balsamic vinegar

2 tbs Dijon mustard

1 tbs Honey

2 tbs Extravirgin olive oil

2 Bs finely chopped fresh basil leaves

Salt and pepper to taste

Preparation

1. preheat the grill to high heat. place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. using the flat head of a meat mallet (or a rolling pin), pound the chicken ntil it is 1/2-inch thick. rub each breast with the olive oil, salt and pepper. grill 3 to 5 minutes per side, or until cooked through. let chicken cool.

2. whisk together the vinegar, mustard and honey. slowly whisk in the oil. stir in the basil and season with salt and pepper. chop the chicken and transfer it to a medium bowl. mix in the barbecue sauce and stir to coat. in a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions and dressing. top with the chicken and serve.

Cook's Notes

note: instead of making your own dressing, you can substitute 3/4 cup of prepared light balsamic vinaigrette with 2 Tbs chopped basil.

Rate This Recipe

Scroll over the empty stars to rate.   3 ratings   Read (1)/Add a Comment