Chicken Blueberry Salad-2
Description
In a USDA Human Nutrition Research Center laboratory, neuroscientists discovered that feeding blueberries to laboratory rats slowed age-related loss in their mental capacity, a finding that has important implications for humans.
Ingredients
3 tablespoons olive oil
1/2 cup rice wine vinegar
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 skinned and boned chicken breast halves
1 celery rib, chopped
1/2 cup sweet onion, diced
1/2 cup red bell pepper, chopped
1 cup shredded carrot
4 cups torn mixed salad greens
1 cup fresh blueberries
Methods/steps
Whisk together first 6 ingredients. Reserve half of mixture, and chill.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour
remaining mixture over chicken. Cover or seal, and chill at least 1
hour.
Remove chicken from marinade; discard marinade. Grill over medium-high
heat (350F to 400F) 6 minutes on each side or until done. Cut into thin
slices.
Combine celery and next 3 ingredients; add reserved dressing, tossing to
coat.
Place chicken over greens. Top with celery mixture; sprinkle with
berries.
Additional Tips
CALORIES 183 (23% from fat); FAT 4.8g (sat 0.8g,mono 2.8g,poly 0.7g);
IRON 1.2mg; CHOLESTEROL 49mg; CALCIUM 48mg; CARBOHYDRATE 14g; SODIUM127mg; PROTEIN 21g; FIBER 3.3g
Source: recipe Du Jour