This warm and hearty salad is perfect for when you want a filling but light main salad!
In a small bowl, finely snip parsley with Professional Shears.
Cut top off of bell pepper; remove seeds and veins with Scoop Loop™. Cut bell pepper and onion into thin strips.
Spray Executive Nonstick Double Burner Grill with oil using Kitchen Spritzer. Heat pan and Grill Press over medium heat 3-5 minutes. Sprinkle both sides of chicken with rub. Place chicken on one side and vegetables on other side of pan.
Cover chicken with Grill Press; cook 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Remove chicken from pan to cutting board.
Drain artichokes reserving 2 tbsp (30 mL) of the marinade. Add artichokes, marinade, greens, beans and remaining parsley to pan with vegetables.
Cook 1-2 minutes or until greens begin to wilt, stirring occasionally. Using Slotted Turner, remove mixture to serving platter.
Slice chicken. Arrange chicken on platter with vegetables. Drizzle with dressing.
Calories 300, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 65 mg, Sodium 630 mg, Carbohydrate 28 g, Fiber 9g, Protein 36 g
The salad mix called for in this recipe may be labeled as “power greens” and can be found in produce section of the grocery store.
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