making food taste better

im wondering if this balsamic vingerette by newmans is healty fats to use to mix my tuna with.. cuz it tastes pretty good.. also what kinda things can i put on dry chicken breast?


ingredients:
NUTRITIONAL INFORMATION
Serving Size: 2 tbsp (30g)
Calories: 90
Total Fat: 9g
Cholest.: 0mg
Total Carb.: 3g
Sugars: 1g
Fat Cal.: 80
Sat. Fat: 1g
Sodium: 350mg
Fiber: 0g
Protein: 0g

INGREDIENTS
Not Kosher

Vegetable Oil (Canola Oil and/or Soybean Oil, Extra Virgin Olive Oil), Water, Balsamic Vinegar, Salt, Sugar, Garlic, Distilled Vinegar, Spice, Onion, Red Bell Pepper, Xanthan Gum, Paprika (For Color)

I'll buy chicken breasts in bulk, seperate them by putting them into their own zip lock sandwich bag, and put them in the freezer. When I'm ready to eat them, I put a dry rub on them(blend of spices), and cook them (still frozen) for approx 10 minutes on the GF grill (time will vary for other depending on the size breast, and the size of their GF grill.

I perfer dry rubs over marinades when the meats going to be frozen. I'll mix and match different dry rub combos...Here's what spices I have...
Garlic powder
Onion powder
Black pepper
White pepper
Red bell pepper
Rosemary
Sage
Lemon (dried lemon zest that they convert into a powder)
Also, teaspoon of splenda goes a very long way of making a chicken breast taste good.

Here's some other spices...
Thyme
Basil
oregeno
Celery powder
dry mustard
ginger

Most of these spices can be picked up at CVS for $.99 each!

I'd say it depends on when you're using it that will dictate whether or not it's OK to use. In a pro/carb meal...i'd say no, because of the fat content. But in a meal where it's just pro/fat...then by all means, it would be a very good thing to add.

Looks good, all healthy fats!