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Balsamic Grilled Chicken Salad with Strawberry-Mint Salsa

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Balsamic Grilled Chicken Salad with Strawberry-Mint Salsa



Light, refreshing and bursting with flavor this Metabolism Revolution salad will become a favorite as soon as you have your first bite. Not only did I load it with antioxidants to help boost your immune system and tackle inflammation, but I also added mint to promote digestion. Are you ready for a revolution? 


Metabolism Revolution: Lunch Part 1 | Serves 1
Prep time: 15 minutes  |  Total time: 20 minutes

INGREDIENTS MEAL MAPS A, B & C

4-ounce boneless, skinless chicken breast

1 tablespoon balsamic vinegar

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Strawberry Mint Salsa:

1 cup diced strawberries

2 tablespoons finely diced red onion

2 tablespoons thinly sliced mint

2 teaspoons fresh lime juice, or to taste

1/8 teaspoon sea salt

1/8 teaspoon black pepper

To serve:

4 cups salad greens

* MEAL MAP C - serve with 1 cup of fruit in addition to the salsa.
 

DIRECTIONS

  1. Grill the chicken: In a medium bowl or zip lock bag, combine the chicken, balsamic vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Mix well. Set aside to marinate while grill heats, or longer if time allows.

  2. Preheat the grill (or a grill pan or broiler) to medium. Once heated, add the chicken and grill 5 minutes, then flip. Grill until an instant-read thermometer inserted into the center of the chicken breast reaches 165 degrees, or until the chicken is no longer pink on the inside, about 5 minutes. (Time will vary depending on the thickness of chicken.)

  3. Make the salsa: Meanwhile, in a small mixing bowl, combine the rest of the ingredients to make the salsa (except for salad greens). Set aside for the flavors to marry while the chicken cooks.

  4. When the chicken is done, slice it and serve it on top of the salad greens, topped with the strawberry mint salsa.

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