Warm weather = grilling season. Let's begin experimenting with our summer salads! Kicking this series off with the following:
Grilled Chicken with Asparagus, Red Cabbage, Tomato & Pesto
Ingredients:
6 oz chicken breast (leaner)
Olive oil spray (1/2 condiment)
1 tbsp pesto (1 healthy fat)
1/4 cup chopped tomato (1/2 green)
1/4 cup raw arugula or spinach (1/2 green)
1/2 cup red cabbage (1 green)
1/2 cup asparagus (1 green)
Salt, pepper, garlic powder to taste (1-2 condiments)
Directions:
1. Preheat grill to 400
2. Chop cabbage and remove asparagus stems
3. Place on foil, spray, and add salt and pepper
4. Grill for about 15 minutes, tossing as needed
5. Meanwhile, pound chicken until it’s an even thickness
6. Spray and season with salt, pepper, garlic powder
7. Grill chicken for about 5-7 minutes on one side, flip, grill for about 3 more (depending on thickness)
8. Remove chicken and veggies from the grill and let chicken rest for about 5-10 minutes
9. Assemble salad with greens, tomato, grilled veggies, and sliced chicken
10. Top with pesto and enjoy!