Recipe Summary

Prep time: 20 mins
Cook time: 15 mins
Yield: 4 servings

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This recipe is...

rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Green Leaf Lettuce with Grilled Chicken, Black Olives, Red Bell Pepper and Balsamic Vinaigrette
This recipe serves:   

For the balsamic vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the grilled chicken:
4 skinless, boneless chicken breasts
nonstick cooking spray

For the green salad:
8 cups green leaf lettuce, washed and torn into bite-sized pieces
1/2 cup sliced, large black olives
1 large red bell pepper, stemmed, seeded and diced

Cooking Instructions
For the balsamic vinaigrette:
1. Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

For the grilled chicken:
1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.

2. Season the chicken breasts with salt and pepper.

3. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness. Transfer the chicken breasts to a cutting board and let cool.
(The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the green salad:
1. Slice the chicken breasts into strips and place them in a mixing bowl. Add the black olives, red bell pepper and half of the balsamic vinaigrette.

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, black olive and red bell pepper mixture on top and serve.

Serving Size: 1 chicken breast with salad

Nutritional Information
Number of Servings: 4
Per Serving
Calories 225 Carbohydrate 9 g
Fat 9 g Fiber 3 g
Protein 29 g Saturated Fat 1 g
Sodium 379 mg    


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