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Recipe

Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


 

Summer Grilled Chicken Salad

30 minutes
Serves: 4

French bread is nice with this dish.

  • 4 Chicken thighs, skinless
  • 1-1/2 tsp seasoned salt for grilling (optional)
  • 2 ears corn-on-the-cob, fresh with husk (frozen or canned may be used)
  • 1 10-oz package frozen lima beans, cooked
  • 1 small red bell pepper, diced
  • 1 16 oz can black beans, rinsed
  • 1 Tbsp cilantro, chopped
  • 1/4 cup Italian lowfat salad dressing

1. Start grill. Sprinkle the seasoned salt (optional) over the chicken thighs and grill them until done over medium high heat, about 10-15 minutes or until juices run clear.

2. Remove the chicken from the grill and allow to cool, then remove the meat from the bone and dice into large pieces.

3. While the chicken is cooling, place the fresh corn-on-the-cob still in the husk on the grill for 15-20 minutes.

Remove the corn kernels from the cob.

4. Combine diced chicken, corn kernels. and remaining ingredients. Toss with dressing and coat well.

Nutrients per serving
1 cup

  • Calories 285
  • Saturated fat 1.3 g
  • Iron 2.8 mg
  • Protein 17 g
  • Cholesterol 33 mg
  • Calcium 45 mg
  • Carbohydrate 25 mg
  • Vitamin A 94 RE
  • Sodium 329 mg
  • Total Fat 5.5 g
  • Vitamin C 30 mg
  • Dietary Fiber 6 g

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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

Copyright © 1994-2008, Forkmedia LLC. All rights reserved.

 
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Modified 2008


 


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