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Grilled chicken, Mushroom and Vegetable Salad with Pine Nuts
Grilled chicken, Mushroom and Vegetable Salad with Pine Nuts
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Recipe Details:
If you got tired of traditional salads, try this diabetic-friendly salad of grilled chicken breast, mushrooms, bell peppers, and onions, nicely complemented with cheese and nuts and served on the leaves of lettuce or kale cabbage.
Step 1 Sprinkle the chicken breast with a mixture of Italian seasoning, fennel seeds, and red pepper. Step 2 Preheat a charcoal or gas grill. Place the chicken breast, mushrooms, bell peppers, and onions on the grill. Fry while turning: chicken breast - 18 minutes, peppers - 8 minutes, mushrooms - 10 minutes, and onions - until golden brown. Step 3 Cut the grilled chicken breast, peppers, and mushrooms into medium strips and cut onion into thin strips. Step 4 Lightly fry the pine nuts in a dry frying pan, stirring occasionally. Step 5 Place the chopped kale and romaine lettuce on a platter. Put the grilled chicken breast, bell peppers, mushrooms, and onions on top. Step 6 Sprinkle the salad with chopped basil leaves, grated cheese, and nuts. Drizzle with balsamic dressing or vinegar. Serve and enjoy!
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