Chicken and Fresh Vegetable Salad

by Bill

From The Joslin Diabetes Great Chef's Cook Healthy Cookbook, by Frances Towner Giedt, Bonnie Polin, Ph.D., and the Nutrition Services Staff of Joslin Diabetes Center.
This is a Great Chicken and Fresh Vegetable Salad:


4 4-ounce boneless, skinless chicken breasts
4 tsp. Asian Rub (recipe follows)
2 small red onions, thinly sliced
2 roasted red bell peppers, cut into julienne strips
2 roasted yellow bell peppers, cut into julienne strips
3 tbsp. balsamic vinegar
4 cups mixed baby greens
4 medium vine-ripened tomatoes, sliced

Rinse the chicken breasts and remove all visible fat. Rub the chicken with the Asian Rub.

Cover and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.

Heat a heavy nonstick skillet over high heat. Add the chicken and sear on both sides, turning once for about 1 to 2 minutes per side, until nicely browned. Transfer the chicken to a baking dish and roast in the oven for 10 minutes.

Meanwhile, add the onions to the skillet and cook, stirring, until the onions are caramelized, about 10 to 12 minutes. Add the roasted peppers and balsamic vinegar. Allow the vinegar to reduce slightly.

Remove the chicken from the oven and carve into thin slices.

In a mixing bowl, toss the baby greens, sliced chicken, and onion-pepper mixture. Arrange the tomatoes on 4 large plates. Top with the chicken salad mixture and serve.

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