Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low-Fat Grilled, Spiced Chicken Salad Recipe
    Lost? Site Map

    Low-Fat Grilled, Spiced Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    CaliforniaJan's Note:

    This recipe was featured on an episode of Biggest Looser by celebrity chef Curtis Stone and it looked delicious so I decided to try it. The chicken can be cooked on a George Foreman-type grill.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat a grill or grill pan.
    2. 2
      Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
    3. 3
      Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
    4. 4
      Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
    5. 5
      On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
    6. 6
      Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast.
    7. 7
      Repeat with the second chicken breast.
    8. 8
      Lightly brush the grill with a little vegetable oil.
    9. 9
      Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
    10. 10
      Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165°F
    11. 11
      While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
    12. 12
      Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
    13. 13
      Arrange the greens on a large serving platter. Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken. Garnish the chicken with cilantro leaves and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Low-Fat Grilled, Spiced Chicken Salad

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.0
     
    Calories from Fat 12
    12%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 36.0 mg
    12%
    Sodium 62.2 mg
    2%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.8 g
    11%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    mixed baby greens

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites