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Nutrition Facts
Serving Size 167 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 260
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 430 mg 18%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 22 g
Vitamin A 15% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken Salad with Balsamic Vinaigrette
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 1/4 Lb thin sliced chicken breasts
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 Tsp paprika
1/4 cup(s) shallots, chopped
1 Tbsp Dijon mustard
1 Tbsp honey
1/4 cup(s) balsamic vinegar
3/4 cup(s) grapeseed oil
6 Oz Central Market Organics Spring Mix
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Preheat grill to 350ºF.
Season chicken breasts with salt, pepper and paprika.
Chicken to sit at room temperature while grill preheats.
Spray grill with non-stick spray and grill chicken breasts 5 to 6 minutes per side. *Depending on thickness or until internal temperature reaches 165ºF. Transfer to a plate to rest. Meanwhile assemble salad and dressing.
In a blender combine shallots, Dijon mustard, honey, and balsamic vinegar.
Blend on low speed to combine, slowly drizzle oil and raise blender speed to form an emulsion. Season to taste and set aside.
In a large serving bowl combine salad, sliced chicken strips and top over salad. Drizzle with dressing, toss to combine. Season to taste as needed.
Chef's note: For a quicker fix, use your favorite salad dressing if preferred.


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