Grilled Chicken & Veggie Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Creole Seasoning

  Tony Chachere's

  1 tsp or 4g

• Garlic powder

  Spices

  1 tbsp or 10g

• Pepper

  Spices, black

  1 tbsp or 6g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Red, ripe, raw, year round average

  2 plum tomato or 124g

• Red bell pepper

  Sweet, raw

  ½ small or 37g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Parmesan cheese

  Shredded

  2 oz or 57g

• Flaxseed

  Seeds

  1 tbsp, whole or 10g

• Dressing, Italian Vinaigrette

  Briannas Home Style

  2 tbsp or 100g

Directions

1. Pound chicken to even thickness; season to taste with garlic powder, creole seasoning, and pepper. Heat oil in a skillet over medium-high heat. Add chicken to pan and cook about 4 minutes per side, or until cooked through and juices run clear. Remove from skillet, allow to cool; slice into bite-sized pieces.
2. Mix romaine, tomato, bell pepper, carrot, and flaxseed; toss with Italian dressing. Divide into two servings; top with cooked chicken and Parmesan.

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