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Grilled Chicken Salad with Italian Salsa Verde
RECIPESPLUS12Ingredients
30Minutes
700Calories
Ingredients
US|METRIC
- 1 red pepper (small)
- 1/3 cup vegetable oil
- 8 ounces boneless skinless chicken breasts
- 2 medium potatoes (thickly sliced crosswise)
- 8 ounces pumpkin (peeled, thickly sliced)
- 1 red onion (small, cut into thin wedges)
- 1/4 cup flat-leaf parsley (finely chopped)
- 2 teaspoons grated lemon peel (finely)
- 2 tablespoons lemon juice
- 2 anchovy fillets (finely chopped)
- 1 tablespoon capers (chopped)
- 1 cup arugula leaves (baby)
Directions
- Preheat grill to medium-high heat. Brush red pepper with a little of the oil. Grill for 8-10 mins, turning, until skin blisters and blackens. Transfer to a bowl. Cover with plastic wrap and let stand for 5 mins. Peel, then thickly slice.
- Meanwhile, brush chicken, potato and pumpkin with a little of the remaining oil. Grill chicken, potatoes and pumpkin for 6-7 mins each side or until cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins. Grill onions tor 4-5 min, turning, until browned and tender. Slice chicken, potatoes and pumpkin.
- Toss red pepper, onion, chicken, potatoes and pumpkin in a large bowl. For the salsa verde, mix remaining oil, parsley, lemon peel and juice, anchovy and capers in a small bowl with a whisk. Spoon salad mixture onto plates. Top with arugula. Serve drizzled with salsa verde.
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NutritionView More
700Calories
Sodium12% DV290mg
Fat62% DV40g
Protein63% DV32g
Carbs18% DV55g
Fiber32% DV8g
| Calories700Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat3.5g18% |
| Trans Fat1g |
| Cholesterol75mg25% |
| Sodium290mg12% |
| Potassium2030mg58% |
| Protein32g63% |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber8g32% |
| Sugars9g18% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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