Salads have a reputation for being rather basic, but this grilled chicken and vegetable low-carb summer salad is far from being boring. The sweet caramelized onions mixed with the crispy roasted asparagus and the fresh raw tomatoes make a delicious contrast of flavors and textures.
This salad is rich in protein, vitamins, minerals, and phytonutrients, and it includes vegetables from 4 of the 5 main color families, discussed here as part of the Beginner Edition. But if you’re not following a low-carb diet, you can make it whole by simply adding some boiled potatoes!
Grilled Chicken and Vegetable Low-Carb Summer Salad Recipe
Prep Time: 5 min | Cook Time: 12 min | Serves: 2
+ 1/2 pound chicken breasts, boneless and skinless
+ 2 tomatoes, halved
+ 2 tbsp caramelized red onions (homemade recipe here)
+ 8 asparagus
+ 1/4 cucumber, sliced
+ 6-8 cherry tomatoes, halved
+ 2 cups green leafy vegetables (arugula, lettuce, spinach)
+ 2 tbsp honey mustard dressing (DIY recipe here)
+ sea salt and freshly ground black pepper, to taste
Season chicken, tomatoes and asparagus with salt and pepper and preheat grill to high heat. Grill asparagus for 2-3 minutes and grill tomatoes and chicken for 12 minutes or until cooked through, turning occasionally.
Combine green leafy vegetables in a large bowl. Add 1 tablespoon dressing and toss to coat. Top with chicken, roasted tomatoes, red onions, asparagus, cucumber, and cherry tomatoes. Sprinkle salad with remaining dressing and serve. Enjoy!
|349||15.5 g||16 g||37 g|