Prep: 20 min.
Cook: 15 min.This recipe serves:  4    
Preparation time:  20 minutes

 

Ingredients

For the basil vinaigrette:

1 tablespoon finely chopped shallots

3 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

2 tablespoons freshly chopped basil

salt to taste

freshly ground black pepper
 

For the grilled chicken:

4 skinless, boneless chicken breasts 

nonstick cooking spray
 

For the green salad:

8 cups romaine lettuce, washed and torn into bite-sized pieces

4 large Roma tomatoes, cut into pieces

2 ounces fresh mozzarella cheese balls (packed in water), drained and cut into small pieces

 

Nutrition Facts

Serving Size 1 chicken breast with salad
 

Amount Per Serving
Calories 245

Total Fat 10 g

Saturated Fat 2 g

Protein 29 g

Total Carbohydrate 9 g

Dietary Fiber 3 g

Sodium 266 mg

 

Percent Calories from Fat 36%

Percent Calories from Protein 49%
Percent Calories from Carbohydrate 15%

 

Cooking Instructions

For the basil vinaigrette:

1. Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper.
 

(This can be made in advance and stored in the refrigerator for up to three days.)
 

For the grilled chicken:

1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.

2. Season the chicken breasts with salt and pepper. 

3. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
 

For the green salad:

1. Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette.

 

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.

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