This salad is so delicious to enjoy for lunch. The family will devour this because of the mix from dressing and the chicken and the vegetables.
Whatever has grilled corn in the mix can never be bad. I have craving from time to time, and this is one of them. That and ice cream.
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
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. Standard Process protein powder
1 tsp. Dijon mustard
Directions:
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 and SP powder. Pour mixture over salad or serve on the side. Enjoy!
MAKES 1 SERVING
1 tsp. Dijon mustard
Directions:
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 and SP powder. Pour mixture over salad or serve on the side. Enjoy!
MAKES 1 SERVING
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