HG's Better Bruschetta Chicken Salad

Photo by Venzie S.
Adapted from barrazine.com.br

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from barrazine.com.br

Ingredients

  • Bruschetta Topping

  • 1

    cup chopped plum tomatoes (about 2 tomatoes)

  • 1/4

    cup chopped red onion (about 1/4th of an onion)

  • 2

    tbsp. drained and chopped roasted red peppers (packed in water)

  • 2

    tbsp. sliced black olives, finely chopped

  • 1

    tbsp. chopped fresh basil

  • 1/2

    tsp. chopped garlic

  • Salad

  • One

    4-oz. raw boneless skinless lean chicken breast cutlet

  • Dash each salt and black pepper

  • 4

    cups chopped romaine lettuce

  • 2

    tsp. reduced-fat Parmesan-style grated topping

  • 1

    stick light string cheese, cut into coins

  • 2

    tbsp. fat-free or low-fat balsamic vinaigrette

Directions

MAKES 1 SERVING In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate. Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside. Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parm-style topping, and top with string cheese coins. Top or serve salad with dressing. EAT! Serving Size: 1 salad with dressing (entire recipe) Calories: 360 Fat: 11g Sodium: 988mg Carbs: 26g Fiber: 6.5g Sugars: 12g Protein: 37.5g PointsPlus® value 9*

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