Grilled Chicken and Summer Fruit Salad
Avocado-Chive Crispbread
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp lemon juice
- 1 Tbsp chopped fresh mint
- 2 tsp canola oil
- 2 tsp honey
- 4 cups baby spinach
- 1 nectarine, sliced
- ½ cup sliced strawberries
- ⅓ cup crumbled goat cheese
Instructions
- Preheat grill or grill pan 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 medium bowl. Add spinach, nectarine, strawberries, cheese, and chicken; toss.
Side Dish Ingredients
- 1 small avocado, mashed
- 2 slices multigrain crispbread
- 1 Tbsp chopped fresh chives
Side Dish Instructions
- Spread avocado on each crispbread slice; sprinkle with chives.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
327
|
164
|
491
|
| Fat (g) | 13 | 12 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 22 | 15 | 37 |
| Fiber (g) | 5 | 8 | 13 |
| Sodium (mg) | 519 | 70 | 589 |
| T. Sugs (g) | 13 | 1 | 14 |
| A. Sugs (g) | 5 | 0 | 5 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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