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Nutrition Facts
Serving Size 250 g
(Approx. 7 Servings)
Amount Per Serving
Calories 370 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 330 mg 14%
Total Carbohydrate 22 g 7%
Dietary Fiber 4 g 16%
Sugars 15 g
Protein 21 g
Vitamin A 70% Iron 10%
Vitamin C 15% Calcium 6%
*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 Goat Cheese and Texas Honeycomb
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
7  People


Recipe makes 7 Servings

1 Lb H-E-B Local Farms Thin Sliced Chicken Breast
1 Tsp Behrnes' Chipotle Pepper Salt
1 Tsp black pepper
1/2 Tsp garlic powder
1 bag of H-E-B Organics Hearts of Romaine
1 cup(s) fresh radishes, sliced thinly
1 cup(s) Granny Smith apple, diced
1 medium English cucumber, sliced thinly
1/3 cup(s) roasted marcona almonds
1/2 cup(s) goat cheese, crumbled
1 Texas Honeycomb, chopped or crumbled
1/4 cup(s) fresh lemon juice
1/2 cup(s) extra virgin olive oil
1 Tsp fresh garlic, minced
1 Tsp fresh oregano, chopped finely
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Preheat grill to medium high or 350ºF to 400ºF.
Season chicken with chipotle salt, pepper, and garlic powder. Grill until chicken reaches an internal temperature of 165ºF. Chill 30 minutes before making salad.
In a large bowl combine romaine leaves with sliced radishes, apples, cucumbers, and almonds.
Slice up cooled chicken and add it along with goat cheese, and chopped honeycomb.
Make dressing by adding lemon juice, olive oil, garlic and oregano together in a bowl and whisk together with a pinch of salt and pepper. Toss everything together with dressing and season with salt and pepper if necessary.


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