Healthy Grilled Chicken Salad
Serving Size / Yield
- 1/4 C. chicken grilling spices
- 3 heads romaine lettuce
- 1 C. oil
- 1/4 C. maple syrup
- 1/2 C. balsamic vinegar
- 12 (4 oz.) boneless, skinless chicken breast halves
In a bowl, whisk together the spices, oil, balsamic vinegar, and maple syrup until well blended. Place half the mixture into a large resealable bag and set the other half aside. Lightly score the chicken and place it in the bag. Coat the chicken and marinate for at least 1 hour in the fridge.
When ready to cook, heat the grill to medium and cook for about 5 minutes on each side, or until the juices run clear. Cool slightly and cut into strips. In a large bowl, toss the lettuce with the remaining spice and oil blend. Arrange the chicken on top and serve.