Food & Wine

SALAD WEEK: BARBECUE CHICKEN CHOP SALAD

It's getting hotter, which means that light evening meals such as salads are sounding better and better. This week, we'll give you recipes for salads that could also serve as main courses with the addition of a little protein. This one comes from Fitness magazine.

INGREDIENTS

4 oz. boneless chicken-breast halves, visible fat

Salt and pepper to taste

4 tablespoons 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

Vinaigrette

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoons honey

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped fresh basil leaves

Pinch salt

Black pepper to taste

DIRECTIONS

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 until 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.

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.

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