Grilled Chicken with Pepper Salad

Grilled Chicken with Pepper Salad
Grilled Chicken with Pepper Salad

Salads are quite familiar with my family. Since we all are diet friendly, we love to have a bowlful of salads by using different ingredients at a different time. So today in our dine table I want to serve a non-veggie salad that also by using grilled chicken; a double fun pack for all.

Since we all are diet friendly, we love to have a bowlful of salads by using different ingredients at a different time.

Grilled Chicken with Pepper Salad
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Salads are quite familiar with my family. Since we all are diet friendly, we love to have a bowlful of salads by using different ingredients at a different time. So today in our dine table I want to serve a non-veggie salad that also by using grilled chicken; a double fun pack for all.

Course: Healthy, Meats, Salads
Cuisine: American
Servings: 4 people
Calories: 200 kcal
Ingredients
FOR MAKING BALSAMIC VINAIGRETTE
  • 2 tablespoon Balsamic vinegar
  • 3 tablespoon Olive oil
  • 1 small Garlic clove
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Sugar
  • ½ teaspoon Salt
  • ¼ teaspoon Coarsely ground black pepper
FOR MAKING VEGETABLES AND CHICKEN
  • 1 cup Grape tomatoes
  • 1 bunch Arugula
  • ¼ teaspoon Coarsely ground black pepper
  • ¼ teaspoon Salt
  • 1 lb (450 gram) Chicken breast halves boneless & skinless
  • 4 teaspoon Olive oil
  • 1 Large red onion
  • 2 Red peppers
  • 2 Yellow peppers
Instructions
TO PREPARE BALSAMIC VINAIGRETTE
  1. In a bowl add all the vinaigrette ingredients.

  2. Now with a wire whisk blend all the ingredients and set it aside.

TO PREPARE VEGETABLES AND CHICKEN
  1. Firstly cut each pepper lengthwise in half and discard the stems and seeds.

  2. With your hand flatten each pepper halves.

  3. Then in a bowl, toss the pepper and onion wedges with 3 teaspoon oil.

  4. Now rub the chicken breast with remaining 1 teaspoon oil and season it with salt and pepper.

  5. Then place the chicken on grill over medium heat.

  6. Grill it for 12 to 15 minutes or until the juices run clear.

  7. Then with the tip of a knife pierce the thickest part of the breast and turn it over once.

  8. While chicken is cooking, place onion wedges and peppers skin side down on the same grill.

  9. Now cook the onions for 15 minutes or until golden; turning it occasionally.

  10. Then cook the peppers for 18 to 20 minutes or until skins are charred and blistered.

  11. When onion wedges are done, remove from grill to skillet.

  12. When chicken is ready, transfer it to cutting board.

  13. When peppers are done, wrap in the foil and allow them to steam at room temperature for 10 minutes or until cool to handle.

  14. While peppers are steaming, slice the chicken breasts crosswise into ½ inch wide strips.

  15. Now remove the peppers from foil, discard the skin and thinly slice the peppers.

  16. Then add the peppers, chicken, onions, tomatoes, and arugula to the salad bowl with dressing and toss it gently to coat.

SERVE
  1. Your grilled chicken with pepper salad is absolutely ready for serving.

OUR DINE TABLE
  1. This is a summer combo salad with packed full of nutrients and is very healthy. Those who have not tried out a non-veggie salad or those who think salad means only green, for them, it’s a great surprise and a gift for chicken lovers.

Distribute the foods
Save to Recipe Book

Nutrition Details

CategoryAmount
Calorie 200
Fat 8 g
Cholesterol 60 mg
Sodium 600 mg
Carbohydrate 4.8 g
Dietary Fiber 0.8 g
Sugar 23 g
Protein 28 g
Article Tags:
· · ·
Article Categories:
Healthy Foods · Meats · Salads

Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..