Directions:
- In small bowl, mix together olive oil, vinegar, Salad Supreme, oregano, and mustard.
- Whisk until blended well.
- Pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally.
- Chill remaining marinade to be used later.
- Remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done.
- Baste with marinade during cooking.
- Toss mixed salad greens, and vegetables.
- Arrange on 4 serving plates.
- Thinly slice chicken.
- Arrange one chicken breast on top of each plate of greens.
- Whisk refrigerated marinade and drizzle over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.11 Kcal (1889 kJ) | ||
| Calories from fat | 294.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.74g | 50% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1484.47mg | 62% | |
| Potassium | 596.8mg | 13% | |
| Total Carbs | 16.08g | 5% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 26.44g | 53% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.5mg | 9% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 147.84 Kcal (619 kJ) | ||
| Calories from fat | 96.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 50% | |
|---|---|---|---|
| Cholesterol | 21.92mg | 22% | |
| Sodium | 486.51mg | 62% | |
| Potassium | 195.59mg | 13% | |
| Total Carbs | 5.27g | 5% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.69g | 21% | |
| Protein | 8.67g | 53% | |
| Vitamin C | 4mg | 20% | |
| Iron | 0.5mg | 9% | |
| Calcium | 16.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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