Lunch: Grilled Chicken and Vegetable Summer Salad Recipe | MyRecipes

Reserve extra balsamic vinaigrette for easy tomato salads.

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast, Honey, Basil

Health and fertility benefits of Grilled Chicken and Vegetable Summer Salad Recipe | MyRecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen One tbsp of honey has a glycemic index (GI) of 55. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
2 green onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup plus 2 tablespoons olive oil, divided
5 Roma tomatoes, halved lengthwise
2 ears shucked corn
2 (1/2-inch-thick) red onion slices (about 1/2 of a medium onion)
Cooking spray
1 pound boneless, skinless chicken breast halves
3 cups baby arugula
1 head Romaine lettuce, sliced into (1/2-inch-thick) strips
1 cup thinly sliced English cucumber
2 cups halved cherry tomatoes or grape tomatoes
1/2 ripe avocado, cut into thin wedges
1/3 cup small basil leaves

Instructions

Preheat oven to 300 °. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream.
Toss Roma tomatoes in remaining 2 table­spoons oil; arrange on a wire rack placed on a baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt. Roast 1 hour or until tomatoes are slightly browned and skins begin to pull away; let cool. Remove tomato skins, and cut tomatoes in half horizontally; discard skins.
Preheat grill to high heat (450 ° to 500 °). Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes or until charred, turning occasionally. Remove from grill. Cut kernels from corn; discard cobs.
Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Grill chicken 12 minutes or until cooked through, turning occasionally; let stand 5 minutes. Thinly slice chicken across the grain.
Combine arugula and lettuce in a large bowl. Add 2 tablespoons dressing; toss to coat. Top with cucumber, cherry tomatoes, red onion, chicken, corn, roasted tomato halves, and avocado. Sprinkle salad evenly with basil leaves, and serve with remaining dressing.

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