| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Oil-and-vinegar salad |
| dressing | ||
| 4 | Skinless, boneless chicken | |
| thighs or breast halves | ||
| to 1 1/2 lbs. | ||
| 1 1/2 | c | Diced plum tomatoes |
| 1 | Red onion, sliced 1/4" | |
| thick do not separate | ||
| rings | ||
| 1 | Bag, 10 oz. mixed salad | |
| greens | ||
| 1/2 | English cucumber, cut in | |
| half lengthwise and | ||
| thinly | ||
| sliced |
INSTRUCTIONS
1 Work Time: 15 minutes Total Time: 40 minutes Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining dressing over tomatoes and set aside. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens; top with tomato vinaigrette. Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp <BNLImp@aol.com> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 260
Total Fat: 29.5g
Cholesterol: 0mg
Sodium: 715.1mg
Potassium: 319mg
Carbohydrates: 10.2g
Fiber: 1.2g
Sugar: 1.8g
Protein: 5.9g