Great MD Diet Approved Grilled Chicken Breast w/ Balsamic Vinaigrette

Looking for a tasty MD Diet approved recipe this spring weekend? Well, what better meal to eat than this delicious grilled chicken breast salad with balsamic vinaigrette meal!

 

Ingredients For MD Diet Approved Grilled Chicken Breast w/ Balsamic Vinaigrette

 

Salad 

1 lb. boneless skinless chicken breasts  

1/2 tsp dried rosemary, crushed  

1/4 tsp dried thyme  

Olive oil (about 2 tsp)  

Salt and freshly ground black pepper  

1 (5 oz) pkg baby spring lettuce blend  

1/2 cup pecans, roughly chopped and toasted  

1/3 of a small red onion, sliced  

 

Dressing 

1/3 cup olive oil  

2 1/2 Tbsp balsamic vinegar  

1 Tbsp stevia 

1 1/2 tsp Dijon mustard  

1 small clove of garlic, minced  

Salt and freshly ground black pepper  

 

Directions For MD Diet Approved Grilled Chicken Breast w/ Balsamic Vinaigrette

 

  1. Preheat a gas grill over medium-high heat. Pound thicker parts of chicken with a meat mallet to even thickness. Brush chicken lightly with olive oil, sprinkle evenly with rosemary and thyme, and season with salt and pepper. Grill until chicken has cooked through (internal temp of 165),  rotating once halfway through cooking. Transfer to a plate and let rest 5 minutes, then cut into strips. 
  2. Add all remaining salad ingredients to a salad bowl. Pour over the dressing, lightly toss and serve, or alternately plate salad then drizzle individual servings with dressing. 

For the dressing: 

  1. Combine all dressing ingredients in a blender, seasoning with salt and pepper to taste (about  1/4 tsp salt 1/8 tsp pepper).  
  2. Blend for about 20 seconds until emulsified. Pour into a container and chill.  
  3. Whisk before serving.

 

Looking for another delicious MD Diet recipe? Click here to take a look at our recipe for some Herb and Lemon Striped Bass.