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Add a photoServings: 4
Ingredients
- 4 x Boneless chicken breasts
- 1/2 c. Dry red wine
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 x Garlic cloves , pressed
- 1/4 tsp Dry oregano Salt Pepper sm Radicchio sm Butterhead Lettuce md Belgian Endive
- 2 Tbsp. Dry red wine
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 1/2 c. Salsa (purchased or possibly homemade
Directions
- 1. Remove skin from chicken breasts and throw away. Whisk together red wine, extra virgin olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large sufficient to hold the chicken breasts. Add in the chicken breasts and marinate 30 min, turning chicken every 10 min.
- 2. Heat grill to medium warm and grill chicken 4 to 6 min on each side or possibly till no longer pink on the inside.
- 3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, extra virgin olive oil, vinegar, salt and pepper in a small bowl and whisk till smooth. Pour over salad greens and toss lightly.
- 4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 236 | 57% |
| Total Fat 26.44g | 33% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 220mg | 9% |
| Potassium 452mg | 13% |
| Total Carbs 5.5g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.03g | 1% |
| Protein 29.63g | 47% |
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