Upgrade your grilled chicken salad to bistro-style fare when you serve it with this elegant Dijon vinaigrette.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup oil
2 Tbsp. HEINZ Red Wine Vinegar
2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
6 cups tightly packed torn mixed salad greens
1 cup snow peas, blanched
1 small red pepper, cut into strips
1 cup sliced fresh mushrooms
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Let's Make It
Heat grill to medium heat.
Grill chicken 6 to 8 min. on each side or until done (165°F). Cool slightly; slice.
Whisk oil, vinegar, mustard and black pepper until blended.
Place salad greens on 4 serving plates; top with vegetables and chicken. Drizzle with vinaigrette just before serving.
For added interest, try using a mix of different salad greens, such as leaf lettuce, Bibb lettuce, endive, baby greens, spinach, shredded cabbage or watercress.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.