Yummy Grilled Chicken with Julienned Veggie Salad

Prep time: 35 minutes
Cook Time:  25 minutes
4 Servings

Veggie Salad

3 Tbl olive oil
1 Tbl white wine vinegar
1/4 tsp salt
1/8 tsp black pepper
1 small garlic clove, finely chopped
1/2 small red bell pepper, julienne sliced
1/2 small yellow bell pepper, julienne sliced
1/2 carrot, julienne sliced
1 Granny Smith apple, julienne sliced

Chicken

6 Tbl olive oil
6 Tbl lemon juice
2 tsp herbs finnes
1/2 tsp salt
1/2 tsp black pepper
2 cloves of garlic, finely chopped
4 boneless, skinless chicken breasts, cut into strips if desired
1/2 cup of walnuts

1.  In a medium bowl, mix the olive oil, vinegar, salt, pepper, and garlic.  Add remaining ingredients and toss to coat. Cover and refrigerate.

2. In a 12 x 18 (2 quart) glass baking dish or a large plastic container with a lid, mix all the chicken ingredients besides chicken and walnuts.  Place chicken in the marinade, toss to coat. Cover and refrigerate for 1 hour to marinate.

3. Heat grill, can use Foreman Grill.  Remove chicken from marinade, reserve marinade. Place chicken on the grill, cook for about 10-15 minutes, turn over and brush with marinade.  Cook until juice of chicken is clear (165 degrees F).  Discard remaining marinade.

4.  To serve, place chicken on serving plate, top with 1/2 cup veggie salad and sprinkle with walnuts.


Nutritional Info
1 serving Calories 440 (calories from fat 280); total fat 31 g (saturated fat 4.5 g, trans fat 0g);
cholesterol 75 mg; sodium 670 mg; total carbohydrates 10 g (dietary fiber 3g) Protein 29 g

Adapted from Betty Crocker Living with Cancer Cookbook,