GRILLED CHICKEN BREAST AND BEAN SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
- Cook peas according to package directions, not more than 15 minutes. Drain.
- Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
- Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams
WARM CHICKEN AND BUTTER BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
- Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
- Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g
Nutrition Facts : Calories 499 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 1384 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 47 grams
BUTTERFLY CHICKEN BREAST
Cut down your grilling time with our Butterfly Chicken Breast recipe. By reducing the thickness of the chicken breast, you can cook the meat that much more quickly. Plus, to round our the dish, Butterfly Chicken Breast is served over a tasty, Mediterranean-inspired salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
- Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
- Grill chicken 4 min. on each side or until done (165°F).
- Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 980 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 2 g, Protein 27 g
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