Fire Roasted Chicken Salad
(Diabetic Version)
Ingredient
1/4 cup olive oil, divided
1 tablespoon chili powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken breast
3 medium zucchini, sliced lengthwise, 1/4-inch thick
1 medium red onion, sliced into 1/4-inch thick rings
6 cups chopped romaine lettuce
1/4 cup queso fresco cheese OR feta cheese, crumbled
1 cup California Ripe Olives, whole, drained
3 tablespoons red wine vinegar
1 tablespoon toasted sunflower seeds
Directions:
1. Combine 1 tablespoon olive oil, chili powder, garlic,
cumin, and 3/4 teaspoon salt. Toss chicken in marinade until
evenly coated. Cover and refrigerate for 30 minutes.
2. Heat grill to medium-high. Cook chicken for 6 to 8 minutes
on each side (depending on thickness) until cooked through.
Remove to clean cutting board and cut into 1-inch pieces. Set
aside.
3. Brush zucchini and red onion with 1 tablespoon olive oil
and sprinkle with remaining salt. Grill for 2 to 3 minutes on
each side. Transfer cooked vegetables to a clean cutting
board, dice into 1/4-inch pieces and set aside until cooled to
room temperature.
4. Combine lettuce, cheese, California Ripe Olives, grilled
vegetables and chicken in large mixing bowl. Toss with
remaining olive oil, vinegar and sunflower seeds.
Makes 6 servings
Dietary Exchanges: 2 Meat, 2 Vegetable, 1 1/2 Fat
Nutrients per Serving: Cal.: 219, Cal. from Fat: 54%,
Total Fat: 14 g, Sat. Fat: 2 g, Carb.: 11 g, Protein: 15 g,
Chol.: 28 mg, Sodium: 572 mg, Fiber: 4 g
From: California Olive Industry