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Grilled Chicken with Confetti Salad and Cream Cheese Rice Cakes

July 16, 2014

This meal is perfect for a bridal luncheon.  It is light, delicious, and heart healthy!  My mom came up with the seasoning for the chicken, and we used recipe as the basis for our own salad and dressing.  (Kevin Wilson)


6 thinly sliced chicken breasts

chili powder


garlic powder

Sprinkle seasonings on both sides of chicken.  Grill on George Foreman Grill until done.

Confetti Salad:

1 (6 0z) bag of Fresh Express Spinach and Arugula salad

1/2 pint of fresh blueberries

8 oz. fresh strawberries, cut into bite-sized pieces

4 kiwi, sliced

1 (11 oz or smaller) can of mandarin oranges in light syrup, rinsed and drained

2 oz. bag of English walnuts

Plate salad.  Add toppings.  Drizzle dressing.  (See dressing recipe below.)

(Serves 6)

Honey Dressing:

1/3 c. honey

1/3 c. extra virgin olive oil

1/3 c. apple cider vinegar

Place all three ingredients in jar.  Shake well.  Use spoon to drizzle over salad.  (This dressing enhances the flavors in the salad to a consummate level.)

Cream Cheese Rice Cakes:

Spread non-fat cream cheese on a rice cake.  IMG_2103

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