Prep: 20 min  Cost per Serving: $1.93

Grill summer squash and red onions before grilling chicken. 
Cut four 8-ounce zucchini
or yellow summer squash lengthwise, 1/2 inch thick. 
Lightly coat with nonstick cooking
spray. Grill four inches from heat source three to four 
minutes per side, until tender.
Cut two red onions into 1/2-inch-thick slices, spray 
with nonstick cooking spray and
grill three minutes per side, until tender.
 1/3 cup bottled fat-free herb vinaigrette dressing
 1 jar (2 ounces) diced pimientos, drained
 Four 8-ounce zucchini or yellow summer squash, cut 
in slabs and grilled (see above)
 2 medium-size red onions, cut in slices and grilled 
(see above)
 5 cups loosely packed, coarsely shredded romaine lettuce
 4 grilled chicken-breast halves, cut in bite-size strips
1. Dressing: Whirl vinaigrette and pimientos in a blender 
or food processor until
smooth. Pour into large serving bowl.
2. Cut grilled zucchini into 1-inch-thick rounds and 
add to dressing.
3. Separate grilled onion slices into rings and add 
to bowl with shredded lettuce and
chicken strips.
4. Gently toss to coat evenly.
* Serves 4. Per serving: 220 cal, 32 g pro, 19 g car, 
3 g fat, 66 mg chol, 349 mg sod.
Exchanges: 3 3/4 vegetables, 3 lean meat

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