It's time to uncover the grill, blow out the cobwebs, and fire it up! I love grilling when the weather warms up. It keeps the kitchen cool, gives me an excuse to get outside in the sunshine, and provides lots of choices for delicious meals. Today's recipe comes from a supplement in the food section of the KNOXVILLE NEWS SENTINEL. They printed a whole week's worth of meals to be prepared on the grill. I especially liked this one because it has healthy ingredients and things I already had on hand.
GRILLED CHICKEN SALAD WITH BASIL DRESSING
1/2 c. pesto
3 tbsp. plain yogurt
1/2 tsp. pepper
1 1/4 lb. boneless skinless chicken breast, thinly sliced
1/2 tsp. Italian seasoning
8 c. mixed greens
1 red onion, chopped
8 plum tomatoes, quartered
1(8oz.) container fresh mini mozzarella balls
Preheat grill
In a bowl, combine pesto, yogurt, and 1/4 tsp. pepper
Rub chicken with 1/4 tsp. pepper and Italian seasoning. Grill over medium for 6 minutes or until no longer pink. Cool; slice into strips.
In a large mixing bowl, combine greens, onion, tomatoes, and cheese. Add chicken. Toss with dressing and serve immediately.
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