Herbed Chicken Salad
Nutrition per serving
| Calories | 605 kcal |
| Protein | 33.9 g |
| Carbs | 28.4 g |
| Fats | 41 g |
| Saturated Fat | 8.4 g |
| Monounsaturated Fat | 25.1 g |
| Polyunsaturated Fat | 4.7 g |
| Sugars | 10.9 g |
| Fiber | 5.1 g |
| Sodium | 600 mg |
Ingredients
| Mixed Herbs | |
| Chicken Tenderloin | |
| Balsamic Vinegar | |
| Olive Oil | |
| Tomatoes, Red, Ripe | |
| Cucumber | |
| Feta Cheese | |
| Mixed Salad Leaves | |
| Black Pepper | |
| Red Pepper Hummus | |
| Garlic | |
| Yellow Mustard | |
| Whole Grain Bread |
Preparation
1. Preheat grill.
2. Slice cucumber and tomato.
3. Mince garlic.
Cooking
1. Lightly brush chicken with olive oil and coat with mixed herbs.
2. Lightly oil the grill grate. Place chicken on the grill, and cook for 8 to 10 minutes until cooked.
3. To make dressing, in a small bowl, combine the vinegar, mustard, and garlic. Add the olive oil slowly while whisking. Season with salt and pepper to taste.
4. Toast the bread and spread with hummus and cut in triangles.
5. To make the salad, in a bowl put the tomato, cucumber and feta, mixed salad greens and combine with the dressing.
6. Serve chicken on top of the salad and arrange toast around the salad.