| Summer
Grilled Chicken Salad |
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| |
30 minutes Serves: 4
French bread is nice with this dish.
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|
| |
| 4 |
|
Chicken thighs, skinless |
| l-l/2 |
|
tsp seasoned salt for grilling
(optional) |
| 2 |
|
ears corn-on-the-cob, fresh
with husk (frozen or canned may be used) |
| 1 |
|
10-oz package frozen lima
beans, cooked |
| 1 |
|
small red bell pepper, diced |
| 1 |
|
16 oz can black beans, rinsed |
| 1 |
|
Tbsp cilantro, chopped |
| 1/4 |
|
cup Italian lowfat salad dressing |
|
| 1. |
Start grill. Sprinkle the seasoned salt
(optional) over the chicken thighs and grill them until
done over medium high heat, about 10-15 minutes or until
juices run clear. |
| 2. |
Remove the chicken from the grill and
allow to cool, then remove the meat from the bone and dice
into large pieces. |
| 3. |
While the chicken is cooling, place
the fresh corn-on-the-cob still in the husk on the grill
for 15-20 minutes.
Remove the corn kernels from the cob.
|
| 4. |
Combine diced chicken, corn kernels.
and remaining ingredients. Toss with dressing and coat well. |
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Nutrients per serving
1 cup |
| |
| Calories |
285 |
Saturated fat |
1.3 g |
Iron |
2.8 mg |
| Protein |
17 g |
Cholesterol |
33 mg |
Calcium |
45 mg |
| Carbohydrate |
25 mg |
Vitamin A |
94 RE |
Sodium |
329 mg |
| Total Fat |
5.5 g |
Vitamin C |
30 mg |
Dietary Fiber |
6 g |
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Have you tried growing your own herbs? They're simple to grow. Buy the herb seeds or seedlings (small plants) from a nursery or the gardening department of a store. Herbs grow best in average garden soil with plenty of sun and occasional watering. They grow well on a sunny windowsill In containers, as well as outdoors. Herbs are easy to harvest-just pick the leaves. To dry herbs, hang branches upside down in a cool, dark place. Pull off the dried leaves and store in jars with lids. Great to use for flavoring in place of added fat or salt. |
