Grilled Chicken and Summer Fruit Salad
Avocado-Chive Crispbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ cup lemon juice
- 2 Tbsp chopped fresh mint
- 2 Tbsp canola oil
- 2 Tbsp honey
- ½ tsp salt
- ½ tsp pepper
- 2 (10-oz) pkg baby spinach
- 2 large nectarines, sliced
- 1 (16-oz) pkg strawberries, sliced
- 1 (4-oz) log goat cheese, crumbled
Instructions
- Preheat grill to medium-high heat. Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes, and thinly slice.
- Whisk together lemon juice, mint, oil, honey, salt, and pepper in a large bowl. Add spinach, nectarines, strawberries, cheese, and chicken; toss.
Side Dish Ingredients
- 2 avocados, mashed
- 6 slices multigrain crispbread
- 3 Tbsp chopped fresh chives
Side Dish Instructions
- Spread avocado on each crispbread slice; sprinkle with chives.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
325
|
142
|
467
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 22 | 14 | 36 |
| Fiber (g) | 5 | 7 | 12 |
| Sodium (mg) | 393 | 69 | 462 |
| T. Sugs (g) | 14 | 0 | 14 |
| A. Sugs (g) | 5 | 0 | 5 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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