16 oz boneless, skinless chicken breasts
1/2 cup reduced-fat balsamic dressing
6 cups mixed salad greens
12 strawberries, hulled and quartered
4 oz reduced-fat feta cheese
8 whole wheat tortillas
- Place chicken breasts in a plastic bag and pour 1/4 cup of the balsamic dressing in the bag. Let marinate in the refrigerator for at least an hour.
- Heat the grill or grill pan to medium heat. Remove the chicken from the bag and shake off any excess marinade. Place the chicken on the grill and cook until an internal temperature reaches 165 degrees F. Remove from the grill and cut in to bite-sized pieces.
- In a bowl, lightly toss the greens, the remaining dressing, chicken, feta cheese and strawberries. Place salad ingredients inside a tortilla and roll up.
Nutrition Information per serving (8 servings total): 175 calories; 5 grams fat (1.5 grams saturated fat); 17 grams carbohydrates; 22 grams protein; 523 mg sodium; 9 g fiber.
Recipe from Pioneer Woman