grilled chicken salad with curry mayo dressing
I came across this recipe in Diabetic Living Magazine, so I changed it up a bit to suit my tastes and this is what I came up with. It will be a keeper in my recipe box . For all you carb counters out there, it has approx. 21 carbs per serving. I made this for 2 servings.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - chicken breast , butterflied
- 1 teaspoon liquid smoke flavoring
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon tones rosemary garlic seasoning
- 1/2 teaspoon salt and pepper
- 1 - plum tomato seeded, peeled and chopped
- 1/3 cup chopped celery
- 3 ounces green grapes, cut up( about 8 grapes)
- 1/4 cup sliced black olives
- 2 tablespoons almond slivers, toasted
- - lettuce (your choice) i used butter lettuce
- 4 ounces cut up chicken
- CURRY MAYO DRESSING
- 1/2 cup salad dressing, (i use miracle whip)
- 3 ounces pureed cucumber
- 2 tablespoons pureed onion
- 1 1/2 teaspoons hot madras curry powder
How To Make grilled chicken salad with curry mayo dressing
-
Step 1Butterfly 2 chicken breasts and rub down with the smoke, garlic powder, paprika, tones seasoning, salt and pepper, and a little olive oil. Grill on hot grill 10 minutes, turn and grill other side 7 min. wrap in foil and set aside. -
Step 2Make dressing, puree and keep in refridgerator
-
Step 3chop chicken and all other ingredients, pour dressing over the salad, and let set for about 15 minutes. eat and enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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