Grilled Chicken Salad With Baby Spinach And Creamy Mustard Dressing
Pairing grilled chicken breast and a zesty dressing with fresh vegetables makes the colorful main dish salad a good meal any time of year.
Recipe from Stevia In The Raw®
1/4 cup brown mustard
2 tablespoons honey
2 tablespoons low fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 1/4 pounds skinless, boneless chicken breast, cut into 4 pieces
6 cups baby spinach, loosely packed
1 cup grape tomatoes, halved lengthwise
4 thin slices red onion
Heat grill to medium-high, 400 degrees F for gas grill.
Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into 1/2-inch strips.
Arrange 1-1/2 cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of the chicken and drizzle on 2 tablespoons dressing. Serve immediately.
Per Serving: cal. (kcal) 260, Fat, total (g) 5, sat. fat (g) 2, carb. (g) 17, fiber (g) 2, pro. (g) 35, sodium (mg) 490, Percent Daily Values are based on a 2,000 calorie diet
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