November 2, 2010

Grilled Chicken and Fruit Salad

Lately, I've been trying cook more at home. Last week, I had delicious dinners of fresh veggie stir-fry, seared tuna steak with sauteed broccoli and baked sweet potato slices, a homemade pizza on whole wheat crust, and this salad. I'd say I've done pretty well!

This salad was so yummy, I didn't even put dressing on it!

First, grab a pack of boneless, skinless chicken tenders. Spray some Olive Oil Pam into a saute pan and throw in the tenders. You don't want to move them around a whole lot. Just let 'em sit there; they won't stick. To the top side, spray on a little more Pam and shake on some garlic salt and fresh cracked pepper. Let them sit for about 3-5 minutes before you flip them. After you flip them, shake on a little more garlic salt and pepper and let them cook for another 3-5 minutes on that side.

In the meantime, start your salad by putting some mixed greens (I like the mix with the arugula, spinach, romaine, and radicchio) in a bowl.

Next, dice up half of a purple onion and toss it on the greens.

Then, slice up about 5-6 strawberries and throw them on the greens.

Then, take a can of mandarin oranges and throw them in a colander and rinse them off pretty well. (If you wanted to take the time to peel a tangerine, then by all means, please show the rest of us up.) Throw them on the salad.

Toss on some slivered almonds.

Throw in some reduced fat, crumbled blue cheese.

And go ahead and sprinkle on some more cracked black pepper.

At this point, your chicken should be done, so just give the tenders a quick dice and throw them on top.

Toss it all together and give it a taste. If you think it needs some dressing, just drizzle on a bit of balsamic vinaigrette. I didn't put any dressing on mine, which made it all the more healthier! It was sooo good, people. It took about 15 minutes when all was said and done, start to finish. And I had about four good size servings from it. Try it when you need something fresh, healthy, and super quick!

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