Medifast Recipes > Appetizers > Medifast Grilled Chicken Salad Recipe
- Boneless Skinless Chicken Breast (7.0 oz)
- Yellow Pepper (0.5 cup)
- Light Balsamic Vinaigrette Dressing (1.0 Tbs)
- Olive Oil (1.0 tsp)
- Mixed Salad Greens (1.0 cup)
- 100% Natural Diced Tomatoes (0.5 cup)
In this recipe, we are going to use chicken breast coated with light balsamic vinaigrette dressing to give it a sweet and tangy flavor. This Medifast dish is incredibly easy to execute, and in only about 30 minutes you’ll have a chicken dish to die for!
- First, prepare your chicken breasts for grilling, make sure the chicken breasts are fully defrosted, and keep the chicken refrigerated until it’s time to cook, to make sure they are fresh.
Tip on grilling chicken: To avoid burning when grilling chicken, don’t marinate or brush sugary coatings, such as BBQ sauce, on the meat before cooking. You need to wait until the chicken is almost cooked before coating the chicken with these types of sauces.
- Put the thawed out chicken breasts on a plate, using a pastry brush or other similar alternatives, Coat the chicken breast evenly with 1 tablespoon of light vinaigrette dressing.
Tip: Did you know that it’s easy to create your own Vinaigrette Dressing? I won’t put the details here but here are the ingredients (you probably already have these on hand!): finely minced garlic, Dijon mustard, balsamic vinegar, hot water, sugar, olive oil, salt and pepper. That’s it!
- Next, coat the pepper strips with olive oil on both sides. By the way, when selecting a pepper to cook, make sure that the skin is firm does not have any holes, wrinkles or pits; that way, you’re sure that your peppers are fresh!
- Before grilling the chicken breasts, take time to cover the grill rack with a light coating of oil or cooking spray to make sure the chicken doesn’t stick to the grill. After that, you’re ready to cook
Here’s a tip on grilling: To provide even heat for grilling your chicken, be sure to evenly scatter the coals in your grill. You want to place the grill rack anywhere from 6 to 10 inches above the coals, depending on what you're cooking.
- For about 4 to 5 minutes each side, grill the chicken breasts and peppers on low or medium heat, flipping them just once. A good indicator that the chicken is ready is that, it is no longer pink in the center. As for the peppers, you’ll see that they are lightly browned on the outside.
Tip: To have the perfect grilled chicken, use a meat thermometer. We don’t want our chicken to be undercooked! That could lead to all sorts of medical complications, as well as an upset tummy. On the other hand, overcooked chicken can lead to all sorts of taste problems, as well as an upset tongue. When you see the juices run clear from the chicken thermometer reads 185 degrees, you know the meat is fully cooked.
- Next, we need to dice the chicken breasts and peppers. After removing the chicken from the grill, let it sit for a couple of minutes. Like any other meats, the juices need to cool down a little inside the flesh. If the chicken is super-hot, and you cut it open, the juices will run right out and you end up with a dry dish.
- We’re almost done! Get a bowl and toss in your fresh salad greens and tomato! Mix in our grilled and diced peppers and chicken breasts to the salad and we’re done!
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Nutritional Information for 1 Serving