Fresh Corn Grill Salad (Copycat)
Ingredients
Ingredients for Roasted Vegetables:
- Olive oil spray
- 6 asparagus spears, cut into pieces (1 cup)
- 1 cup zucchini, cut into quarter pieces
- 1 cup red bell peppers, chopped
- ¾ cup fresh corn, cut off the cob or frozen and defrosted
- Salt and pepper, to taste
- Garlic powder, to taste
Ingredients for Salad:
- 6 cups baby spring mix or mixed greens
- 1 cup tomatoes, chopped
- 1 cup cooked chicken breast, see shopping tips
- 4 tablespoons avocado, cut into chunks, optional
- 2 tablespoons Girards light Champagne Vinaigrette dressing or your favorite light vinaigrette, see shopping tips
- 2 tablespoon balsamic vinegar
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with foil and coat with olive oil spray.
- Add all vegetables to the pan and spread out. Coat vegetables with olive oil spray. Sprinkle all over with a little salt, pepper, and garlic powder. Roast in over for 15 minutes, until vegetables are soft.
- To make 1 salad: Line a dinner size plate with 3 cups lettuces. Top with ½ cup tomatoes, next ½ cup chicken, and ½ of the roasted veggies. Top with 2 tablespoons avocado, if desired. Drizzle with 1 tablespoon dressing and 1 tablespoon vinegar. Repeat for the second salad.
Nutrition
Serving: 1saladCalories: 277kcalCarbohydrates: 33gProtein: 27gFat: 7gSaturated Fat: 1gCholesterol: 53mgSodium: 652mgFiber: 8gSugar: 8gBlue Smart Points: 1Green Smart Points: 5Plus Points: 7