Tangy Grilled Chicken & Shepherd Salad
Amber Gray
Red wine vinaigrette jazzes up the chicken in this fresh and tangy dish topped with a fresh Shepherd Salad made with cucumber, tomatoe, green onion and parsley.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Entree & Main Dishes
Servings 4
Calories 575 kcal
- 2 cups peeled diced cucumber
- 2 cups halved grape tomatoes
- 1/4 cup sliced green onion
- 1/4 cup chopped fresh parsley
- 1/4 cup plus 3 Tbsp. vinaigrette, divided
- 4 3 oz. boneless, skinless chicken breasts
- 4 potatoes quartered, roasted
Combine cucumber, tomatoes, onion, parsley and 3 Tbsp. vinaigrette in mixing bowl. Cover and refrigerate.
Place chicken and 1/4 cup vinaigrette in zip lock bag and refrigerate 30 minutes.
Heat nonstick skillet over medium-high heat; add chicken and cook 3-4 minutes per side, or until golden in color and fully cooked.
Top with Shepherd Salad and serve with potatoes.
Calories: 575kcalCarbohydrates: 57gProtein: 32gFat: 14gCholesterol: 114mgSodium: 492mgFiber: 4.2g