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Ingredients

  • ½ cup olive oil mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoons poppy seeds
  • ¼ teaspoon salt
  • 2 tablespoons low fat milk
  • ½ cup sliced almonds
  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 1 teaspoon garlic and herb all-purpose seasoning
  • 3 romaine hearts, chopped (about 12 cups)
  • 1 medium avocado, peeled, pitted and diced
  • ½ small red onion, thinly sliced
  • 1 cup fresh blueberries

DIRECTIONS

  1. In medium bowl, stir mayonnaise, lemon juice and zest, sugar, poppy seeds and salt; stir in milk, cover and refrigerate.
  2. In large skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with seasoning and place on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and slice.
  4. Divide romaine, avocado, onion, blueberries, almonds and chicken over 4 plates; serve with dressing.

NUTRITION
  • 490 Calories
  • 29g Fat (5g Saturated)
  • 95mg Cholesterol
  • 460mg Sodium
  • 27g Carbohydrates
  • 10g Fiber
  • 13g Sugars
  • 32g Protein

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