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Grilled chicken salad
with sun dried
tomatoes.
(Makes 4
servings)
4 5 ounce (150g) boneless,
skinless chicken breasts, all fat
removed
1 teaspoon (5ml) olive
oil
1 tablespoon (15ml) balsamic
vinegar
2 cloves garlic
minced
2 teaspoons (10ml) minced, fresh
thyme
Freshly ground
pepper
Cooking spray
1 ½ pound (720g) red onion,
sliced thin
1 ½ ounces (41.5g) sun-dried
tomatoes
1/8 teaspoon (0.6ml)
Worcestershire sauce
1/8 teaspoon (0.6ml) salt
(optional)
1 teaspoon (5ml) olive
oil
Freshly ground
pepper
4 French style rolls, whole
wheat is best
4 lettuce
leaves.
Method:
Put chicken breasts into a shallow
bowl. Mix
together oil, garlic, thyme, vinegar and
pepper and drizzle this over the chicken
breasts.
Cover and refrigerate overnight so it
will marinate fully.
Spray cooking spray onto a non-stick,
covered pan/skillet and on this, cook
onion, remaining garlic with 2
tablespoons (30ml) of water.
Cover and cook for 5 minutes so the onion
reaches wilting point. Uncover
and cook, while stirring until the onion
browns up a little.
Prepare the sun-dried tomatoes, in hot
water, as guided on the packet; drain and
cut them up finely.
Put into a bowl with the Worcestershire
sauce, oil, salt and pepper to
taste.
Grill the chicken until well cooked,
about 6 minutes per side, turn at least
once.
Slice the rolls and as the chicken is
turned, coat the rolls with cooking spray
and toast over the coals.
Place the bottom half of each roll on a
plate and top with lettuce
leaf. Then
onto each roll put some chicken and 1/4
of the onion and tomato mix. Cover
with the top half of the roll and serve
at once.
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