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Grilled chicken, Mushroom and Vegetable Salad with Pine Nuts

Grilled chicken, Mushroom and Vegetable Salad with Pine Nuts

   

Grilled chicken, Mushroom and Vegetable Salad with Pine NutsGrilled chicken, Mushroom and Vegetable Salad with Pine Nuts


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.


Ingredients:
  • Chicken breast – ¾ lb.
  • Portobello or champignon mushrooms – 1 lb.
  • Medium bell pepper (cleaned and cut in half) – 1
  • Small onion (cut into large wedges) – 1
  • Pine nuts – 1 Oz
  • Parmesan cheese (grated) – ¼ cup
  • Kale (chopped) – ¼ lb.
  • Romaine lettuce (chopped) – ¼ lb.
  • Fresh basil – 1/8 cup
  • Balsamic vinegar or balsamic glaze – ½ cup
  • Italian seasoning – 1 tsp.
  • Ground fennel seeds – 1 tsp.
  • Ground red pepper – 1 pinch
    Recipe Directions:
    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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