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Grilled Chicken and Vegetable Salad
Source: dLife

Delicious mix of bright red grape tomatoes, yellow peppers, purple beets, and green sugar snap peas tossed with chicken and cheese.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 179.6
Total Carbs 9.5 g
Dietary Fiber 3.1 g
Sugars 2.4 g
Total Fat 9.6 g
Saturated Fat 1.7 g
Unsaturated Fat 0.6 g
Potassium 236.5 mg
Protein 11.5 g
Sodium 467.3 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  cooked chicken breast, diced
8 each  sugar snap peas
1 cup  fresh cherry tomatoes
1 each  medium yellow bell peppers
0 1/4 cup  fresh chives
3 tbsp  white wine vinegar
3 tsp  extra virgin olive oil
0 1/4 tsp  salt
15 oz  Beets, canned, drained, slices
1 oz  goat cheese
  1. In a large bowl, mix together the chicken, sugar snap peas, tomatoes, bell pepper, chives, 2 tablespoons of vinegar, and 2 teaspoons of oil.
  2. In a separate bowl, mix together the beets with the remaining tablespoon of vinegar and teaspoon of oil.
  3. Place chicken mixture on a large serving platter, surround with the beets, and top with the goat cheese.

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