HG's Mostly Roasted Salad with Grilled Chicken

By asally04

Serving Size: 1 salad (entire recipe)
Calories: 380
Fat: 7.5g
Sodium: 923mg
Carbs: 50g
Fiber: 20g
Sugars: 23.5g
Protein: 30.5g

PointsPlus® value 9*

Ingredients

• 6 stalks asparagus
• 2 cups eggplant cut into 1-inch cubes
• 1 cup red bell pepper cut into 1-inch pieces
• 2 artichoke hearts packed in water, drained, halved lengthwise
• One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
• Dash each salt and black pepper
• 2 tbsp. frozen sweet corn kernels, thawed
• 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
• 3 cups chopped romaine lettuce
• 1 oz. (about 2 tbsp.) diced avocado
• 2 tbsp. low-fat or fat-free balsamic vinaigrette
• 1 tsp. Dijon mustard

Preparation

Step 1

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.

Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.

Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.

Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.

In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!