At Presidio, our team members are always cooking up delicious and nutritious meals for our clients. In honor of American Heart Month, which is fast-approaching, we thought we'd share one of our favorite heart-healthy recipes. Our Grilled Chicken Salad is a satisfying meal loaded with colorful vegetables and topped with juicy grilled chicken and a tangy vinaigrette. Skinless poultry is a good source of protein and has less saturated fat than red meat. Leafy green vegetables contain fiber, vitamins and nutrients that improve blood flow. Not only is our recipe healthy, but it's delicious — be prepared to eat it on repeat this spring!
Total Time: 15 minutes
3 Tablespoons apple cider vinegar1/2 cup olive oil
1 Tbsp Dijon honey mustard
1/2 tsp garlic powder
1 Tbsp olive oil
1 lb chicken breast, skinless and boneless
2 cloves garlic, minced
3/4 cup carrots, spiral sliced
3/4 cup red cabbage, chopped
1/2 cup red bell pepper, chopped
1/4 cup green leaf lettuce, chopped
1 large romaine lettuce heart, chopped
First, make the dressing. Combine all the ingredients for the dressing in a small mixing bowl, and mix well. Cover and refrigerate.
Heat olive oil in a small skillet over medium heat. Pan-fry the chicken on both sides until slightly golden. Stir in the garlic and cook for another three minutes. Set the chicken aside and let it rest at room temperature.
To a large mixing bowl, add romaine lettuce, green leaf lettuce, red bell pepper, red cabbage, and carrots. Toss the salad and split it evenly among two plates.
Cut the chicken into 1/2-inch strips and place half the strips on one bed of salad, and half on the other. Drizzle the dressing onto each plate, and serve.