Healthy Shrimp and Chicken Salad Recipe
I purchase the large boneless, skinless chicken breasts from my local grocers when they go on sale, splitting them and freezing whatever I don't use for another day. For instance, on sale I can usually purchase a large pack of 5 jumbo breasts for approximately $7.00 - $8.00. Out of each breast I can usually filet around 3 – 4 pieces each, ending up with anywhere from 15 to 20 thin filets, which are not only perfect for recipes such as this, but ideal when pounded out a little for chicken parmesan or sliced thinly for a stir fry.
Salt and ground black pepper
1/4 cup Balsamic vinegar (dark)
4 small chicken filets
1/2 lb. jumbo cooked shrimp
3 cups romaine hearts, chopped
1 large ripe tomato, diced
2 cups English cucumbers, chopped
1 cup thinly sliced green onions (scallions)
Balsamic vinaigrette or other low calorie dressing
1. Start by drizzling a little olive oil all over the chicken filets. Sprinkle with the salt, ground black pepper, and toss well with the balsamic vinegar. If you love white balsamic vinegar instead of the dark one, please use that. Marinate for at least one hour.
2. While the chicken is marinating, remove the tails from the shrimp and carefully, with a sharp knife, split them down the back and cut in half. Chop the halves into chunky pieces and set aside until needed.
3. Heat an outdoor or indoor grill on medium to high heat. Grill the chicken breast filets for approximately 3 minutes on each side, creating nice dark grill marks. Cool and then slice the chicken into strips and add to the shrimp. In a large bowl, place the lettuce, tomato and cucumber. Drizzle a small amount of balsamic vinaigrette over the salad and add the shrimp and chicken. Toss together well, adding more dressing as desired.
After tossing the salad all together, invert it into another bowl for the table - this is because your ingredients will sink to the bottom as you toss it around. The presentation looks lovelier if you transfer it to another vessel.
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