Grilled Chicken Salad

• Total Time: 15 minutes
• Yield: 1 serving

Ingredients

• 1 ounce fresh green beans, trimmed (about 8 beans)
• 1 medium boneless, skinless chicken breast half (about 6 ounces)
• 1 teaspoon olive oil
• 1/4 teaspoon garlic pepper seasoning blend
• 2 cups torn mixed greens
• 1/2 medium carrot, shaved into thin slices
• 1/4 medium red bell pepper, seeded and cut into slivers
• 1/4 cup sliced cucumber
• 1 radish, sliced
• 1/2 cup halved yellow and/or red grape tomatoes
• 3 tablespoons reduced-fat balsamic vinaigrette

Directions

1. In large saucepan plunge green beans into boiling water for 10 minutes or until crisp-tender. Drain. Cool.

2. Brush chicken on both sides with olive oil. Sprinkle with garlic pepper seasoning. Grill chicken directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once. Cut into slices.

3. Meanwhile, place greens on serving plate. Arrange green beans, carrot, bell pepper, cucumber and radish on top. Sprinkle with tomatoes. Top with chicken. Serve with balsamic vinaigrette.

Make It A Meal

• 1 whole wheat dinner roll with 2 teaspoons butter
• 1 cup low-fat chocolate sorbet with 1/2 cup red raspberries and 2 tablespoons reduced-fat non-dairy whipped topping

(Total Calories: 450)

*Consult your physician before starting any diet or exercise program.

®, ™, © 2009 Kellogg NA Co.