Grilled Chicken-Asparagus Salad - 25g Carbs, 5.5g Fiber
From The Cooking Club of America
Grilling is a quick, flavorful method to prepare both the chicken and
the asparagus. Choose asparagus stalks that are equal in size to
ensure even cooking. You can put them directly on the grate, use a
grill basket or thread groups of five or six stalks on two bamboo
skewers that have been soaked in water.
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp freshly ground pepper
1 lb asparagus
2 Tbsp dark sesame oil, divided
8 cups mixed salad greens
1/2 cup chopped walnuts, toasted*
1/4 cup orange marmalade
1/4 cup rice vinegar
1. Heat grill. Sprinkle chicken with salt and pepper. Place on gas
grill over medium-high heat or on charcoal grill 4 to 6 inches from
medium-high coals; cover grill. Grill 10 to 12 minutes or until no
longer pink in center and juices run clear, turning once. Place on
plate.
2. Meanwhile, brush asparagus with 1 tablespoon of the sesame oil;
grill 4 minutes or until crisp-tender, turning once.
3. Cut chicken into 1/2-inch slices. Place greens on large platter;
top with chicken, asparagus and walnuts. In small bowl, whisk
together orange marmalade, rice vinegar and remaining 1 tablespoon
sesame oil. Drizzle dressing over salad just before serving.
TIP
*To toast walnuts, spread on baking sheet; bake at 375°F. for 4 to
6 minutes or until lightly browned. Cool.
4 servings
PER SERVING:
410 Calories, 21g Total fat (3g Saturated Fat), 34g Protein,
25g Carbs, 75mg Cholesterol, 250mg Sodium, 5.5g Fiber