Recipe · Salads · by Dr Kajal Pandya Yeptho, GM, Dept of Nutrition & Dietetics, Medanta - The Medicity
Grilled Chicken and Olive Salad
Good for diabetics and dialysis persons in recommended portion. Post transplant need to follow instructions of raw vegetables and may avoid this.
On dialysisDiabeticPost-transplantp 77
Per serving
>80 gms per person
Safe for your stage
Phosphorus121 mg
Potassium215 mg
Sodium123 mg
Protein16 g
Energy182 kcal
Sodium in salt is not included in above calculation. Note: Nutritive values of thyme, rosemary, basil and white pepper powder have not been included here.
Ingredients
- Chicken poultry breast skinless400 g · 2 breasts
- Olive green40 g · 5-6 no
- Olive black40 g · 5-6 no
- Lettuce36 g · 1 cup
- Rosemary sprig1.28 g · 1 sprig
- Basil leaves1 g · 3-4
- Thyme · 1 sprig
- Rice bran oil15 g · 1 tb spoon
- White pepper powder1.25 g · 1/4 tsp
- Pepper black0.4 g · 4-5 no
- Olive oil20 g · 4 tsp
- Refined sugar (sucrose) granulated1.25 g · 1/4 tsp
Method
- 1Clean, wash and de-skin chicken. Pat dry with an absorbent kitchen towel.
- 2Wash the lettuce leaves drain and tear them into bite sized pieces. Clean wash and chop fresh rosemary basil and thyme finely.
- 3Marinate chicken breasts in oil salt pepper and half a teaspoon of chopped fresh herbs. Keep in refrigerator for an hour.
- 4Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare dressing
- 5Grill chicken breasts in a pre-heated grill or on a tawa on medium heat for eight to ten minutes or until done, turning once or twice, taking care that it remains juicy. Allow it to cool and cut into one inch sized pieces.
- 6Add olives lettuce leaves and dressing. Toss lightly and serve immediately.
Notes from the contributor
- • Add Salt as advised by your Dietician
Sources
- KWF · Proprietary-with-permission · id kwf_grilled_chicken_olive_salad