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Follow on Google News | Grilled Sweet Potato, Chicken and Poblano SaladEquinox Tier 4 Trainer and Nutritionist Offers Healthy Summer Salad Recipe
“It may seem obvious to suggest a salad, but you’d be surprised how many calorie-packed salads there are out there. Just because the ingredients are on top of a few pieces of lettuce, doesn’t mean it’s good for you. A well-dressed salad is packed with vitamins and nutrients and it will keep the body feeling full and energized without all the added calories, and that’s what I like about this recipe” said Kolar. Kolar’s 8-step salad is as easy to make as it is nutritious, and best of all, you still get to use the grill. Sweet potatoes, packed with dietary fiber, vitamins C and B and beta-carotene, are one of the healthiest starch choices out there. The chicken in the recipe provides an essential component for any daily recommended value of protein, and the mild poblano chili pepper adds low calorie flavor and aids in digestion. Kolar’s light vinaigrette adds just enough flavor and healthy fats while the pumpkin seeds top it all off for a satisfying crunch. Follow these 8 simple instructions for a balanced meal perfect for any summer occasion. Grilled Sweet Potato, Chicken and Poblano Salad Serves 4 Ingredients • 2 large sweet potatoes or yams, unpeeled and cut into ¼ inch strips lengthwise • 2-3 poblano peppers, stem and seeds removed, cut in half lengthwise • 2 large chicken breasts • 1 head of Boston bibb/Butter lettuce, separated into 4 large sections Dressing • 1/2 cup + 1 tablespoon olive oil • 4 tablespoons white wine vinegar • 2 tablespoons balsamic vinegar • 2 tablespoon dijon mustard • 2 tablespoons honey • 1-2 teaspoons crushed fresh rosemary • 1/3 cup raw pumpkin seeds or chopped toasted walnuts (optional) • large pinch of sea salt and pepper Instructions 1. Preheat a grill to med-high. Toss the sweet potato slices with 1 tablespoon of olive oil. 2. Place your sweet potatoes, poblano peppers and chicken breast directly on grill. 3. Keep an eye on the veggies to avoid burning. After about 5 minutes (or until sweet potatoes and poblanos have grill marks on one side) flip them and cook until potatoes are tender when pierced with a fork. The poblanos will cook quicker and need less time on the grill. 4. Grill the chicken breast for approximately 10-15 minutes (depending on the thickness) or until cooked through. 5. Meanwhile, whisk together dressing ingredients, tossing in the pumpkin seeds or walnuts at the end. 6. When veggies and chicken are done cooking, let cool for a couple minutes then dice them up into bitesize pieces and place in a mixing bowl. Season with salt and pepper to taste. 7. Add half the dressing to the sweet potatoes-chicken mixture and toss gently. You may not need all the dressing; taste and add more if necessary. 8. Divide the sweet potato salad evenly between the butter lettuce pieces and serve. To scale this back or simplify the instructions: - Use a pre-cooked rotisserie chicken bought from the supermarket. *-Substitute jarred, roasted red peppers for the fresh poblano peppers. *-Bake the sweet potatoes in a 400 degree oven for 20 minutes or until tender. About Equinox Equinox operates 62 upscale, full-service clubs in New York, Chicago, Los Angeles, San Francisco, Miami, Boston, Dallas and Washington, DC, as well as a international locations in London and Toronto. The company offers an integrated selection of Equinox-branded programs, services and products, including strength and cardio training, group fitness classes, personal training, spa services and products, apparel and food/juice bars. Since its inception in 1991, Equinox has developed a lifestyle brand that represents service, value, quality, expertise, innovation, attention to detail, market leadership and results. IT’S NOT FITNESS. IT’S LIFE. End
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