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Nutrition info

AmountPer 330 g serving
  • Calories370
  • Protein37 g
  • Fat15 g
  • Saturated fat4 g
  • Carbohydrates22 g
  • Fibre4 g
  • Sugars7 g
  • Cholesterol85 mg
  • Sodium340 mg
% Daily ValuePer 330 g serving
  • Potassium22
  • Calcium15
  • Iron15
  • Vitamin A50
  • Vitamin C20
  • Vitamin B653
  • Vitamin B1227
  • Folate28
  • Magnesium
  • Zinc20
Food prep tip

Grilled Mediterranean Chicken & Bread Salad

  • Top Rated
  • Salads
  • Quick 'n' Easy
  • BBQ
  • Lunch
  • Breast
Prepping10min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 37 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Preheat grill to medium-high heat. Whisk vinegar, oil, water, sugar and Dijon mustard together. Brush bread slices with 2 Tbsp (30 mL) of this dressing.
2
Brush chicken breasts with another 2 Tbsp (30 mL) of dressing. Grill chicken 10-15 minutes on each side or until meat thermometer inserted into the thickest piece reads 165°F (74°C). When cool, remove meat from bone and slice cross-wise across the grain into strips.
3
Meanwhile, grill bread slices until lightly toasted on both sides, turning over after 30 seconds.
4
Quarter cherry tomatoes and mix with fresh shredded Asiago cheese; set aside. Tear lettuce into pieces and toss with thinly sliced onions and remaining ¼ cup (60 mL) dressing; spoon onto four serving plates. Top each with sliced cooked chicken, tomato mixture and freshly ground black pepper. Garnish with ½ cup or 20 g package (125 mL) hand-torn basil leaves. Serve each salad with two pieces of grilled whole-grain baguette.