Sunday Lunch - Grilled Chipotle Chicken Breast Salad

Sunday Lunch - Grilled Chipotle Chicken Breast Salad

Happy Sunday! It's a beautiful "not too hot" Sunday with significantly lower humidity and a breeze flowing. It's a drastic change for us here in "Hotlanta". We're getting ready to go plant some daylilies that a generous coworker shared with me since the weather is probably about as nice as its going to be this summer. For lunch, we made simple fresh salads. I cut up small heads of fresh romaine lettuce, sliced a carrot, cut up grape tomatoes, and tossed them together in a big bowl. I pounded boneless chicken breasts to about 1/4" thick and then lightly sprayed them with olive oil spray and seasoned them with McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning and grilled them for about 5 to 6 minutes per side over medium-high heat. I covered them on a plate and allowed them to sit for a few minutes while I divided the salad among our bowls and sliced up a big ripe avocado. I then sliced the chicken into strips and placed them atop of the salads along with the avocado. We tried a new brand of salad dressing (new to us, not "new") made by Cindy's Kitchens in the refrigerated section. We picked it up yesterday at Fresh Market and tried their "Fresh Buttermilk Ranch" which was delicious. It's one of the better healthy ingredient commercial salad dressings I've found and great if you don't have time to make your own. A 2-tablespoon serving has 1 gram carbohydrate and 1 gram sugar and that serving amount is plenty for me since I don't like my salads weighed down with dressing. I snapped a quick photo below. This is the perfect quick lunch if you have 15 minutes to put it together and would be even quicker if you had leftover grilled chicken from another meal to use. Now off to plant my daylilies. Enjoy!

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