This chicken was supposed to be a Chicken Mug Pie from this week’s meal plan, but what I thought were chicken tenders were chicken cutlets, which wouldn’t work for that dish. We had tons of lettuce, tomatoes, carrots, cheese and croutons, so this was a great opportunity to grill a little chicken and be really healthy!
*Scroll down to use print recipe feature and add to your Recipe Box.
I just used my extra Red Wine Viniagrette from our Neapolitan Salad last week. All I did was drizzle olive oil, sprinkle salt and pepper and my hubs grilled the chicken. I topped the salad with diced tomatoes, sliced carrots, shredded cheese, croutons and the chicken. Drizzled it with a lot of yummy homemade Red Wine Viniagrette and it was done. So easy, so healthy and SO good!
- Grilled chicken
- Olive oil
- Tomatoes, diced
- Carrots, sliced
- Cheese, shredded
- Brush chicken with olive oil, then salt and pepper to taste before grilling
- Arrange remaining ingredients in serving bowls.
- Top with grilled chicken.
- Drizzle salad with my Red Wine Vinaigrette Dressing.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.