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$7.53 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 75% 
Grilled Chicken Salad with Soy Vinaigrette might be just the main course you are searching for. This recipe serves 3 and costs $7.56 per serving. One serving contains 1801 calories, 47g of protein, and 173g of fat. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up ground pepper, honey, grilled chicken, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette, Grilled Orange Vinaigrette Chicken Salad, and Grilled Chicken Salad with Bacon Vinaigrette for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.
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gluten-free
dairy-free
