Grilled Chicken Salad with Orange Bell Pepper and Radish

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Who hasn't been living in elastic waistbands, snacking 24/7, and indulging in too many adult beverages?  Are you like me and tired of not fitting in your clothes?  Tired of the muffin top and want to get back to your pre-covid self?  I'll shamelessly admit I've put on 10 pounds.  When you're 5'4", that feels like 30, and if I put on anymore, I'll have to buy the next size clothes.  Ain't happening!  

Time to take the blog down a lean and green road, like this healthy grilled chicken salad.  It's a recipe I threw together for a weight loss program Kurt and started two weeks ago.  The program's simple, and it works.  We both did it three years ago and lost significant weight.  In one month, Kurt lost 20 pounds, and I lost 9.  It works so well and is easy enough that we know it's our solution to shed our covid weight.  

We started that same program two weeks ago, and I've already lost 7 pounds, and Kurt's lost 12.  So, I want to share two things with you:  1) this amazing recipe that's s full of flavor yet lean and green.  And 2) more deets on our weight-loss program if you're looking to lose weight.  Other than dinner, there is no meal prep.  I repeat, no meal prep.  Email me if you'd like to hear more.  And in the meantime, enjoy this tasty salad!  

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Grilled Chicken Salad with Orange Bell Pepper and Radish

Yield: 2

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

It's lean. It's green. And it's bursting full of flavor!

Ingredients

• 2 (6-ounce) boneless, skinless chicken breasts, washed, patted dry, and pounded to ½-inch thickness
• 2 ½ teaspoons extra virgin olive oil
• ½ teaspoon Tony Chachere’s Creole Seasoning
• 3 cups spring mix
• 1 cup orange bell pepper, chopped
• ½ cup radish, thinly sliced
• 4 teaspoons Garlic Expressions salad dressing

Instructions

1. Preheat grill to high heat to get the grates nice and hot, then turn down to medium heat.  Brush both sides of the chicken breasts with the olive oil, then coat both sides with the Tony Chachere’s Creole Seasoning.  Place chicken on the grill and cook covered until you see it turning white on the bottom and up the sides, about 3-4 minutes.  Flip and grill covered until you get good sear marks on the other side, about another 3 minutes.
2. While the chicken is cooking, assemble your salad.  Divide the spring mix, bell peppers, and radish into two bowls.  Drizzle with the salad dressing.
3. When the chicken is done, let it rest 2-3 minutes.  Slice into ¼-inch slices and place on top of the salad.  Serve immediately.

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