Chicken Bruscheta Salad

Bruschetta Chicken Salad

We love the idea of a salad topped with chicken and a delicious tomato mixture

Ingredients:
Bruschetta Topping
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic

Salad
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette

Directions:
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parmesan topping, and top with string cheese coins.

Top or serve salad with dressing.

MAKES 1 SERVING

Thanks to hungrygirl.com for great recipe ideas

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

Fruited Chicken Salad

Chicken on the grill is one of the best meals for summer fun. Tastes & Treasures has a wonderful Roasted Chicken and Strawberry Salad on page 96 thanks to Lon's at the Hermosa Inn. We really enjoyed this salad when League member Carolyn Mendoza served it to us during a cookbook workshop.

Below is another delicious way to serve chicken salad. Mangos are so tasty with chicken but you can be creative with lots of other seasonal fruit.

Grilled Chicken Salad with Seasonal Fruit

Ingredients
1 pound chicken breasts
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup sugar
1 cup olive oil
1/2 cup onion minced
1 tsp mustard
1 tsp salt
1/4 tsp pepper
1 cup sliced mangoes

Directions:
Grill 1 pound chicken breasts, 8 mins on each side, or until juices run clear. Remove from heat, cool, and slice.
Roast ½ cup pecans until fragrant, stirring frequently, 8 mins.
In a blender, combine 1/3 cup red wine vinegar, ½ cup sugar, 1 cup olive oil, ½ minced onion, 1 tsp mustard, 1 tsp salt, and ¼ tsp pepper. Process until smooth.
Arrange salad greens on plate. Top with grilled chicken slices, 1 cup sliced mangoes, and pecans.
Drizzle with the dressing to serve.

Summer vegetables and grilling

It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.

Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked

Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.

Serves 4