Grilled Chicken Salad
Perfect for two, this pretty entree salad features strips of hearty grilled chicken. Tomato, dried cranberries, olives and walnuts add wonderful flavor to each forkful.
2 boneless skinless chicken breast halves (6 ounces each)
3 cups torn mixed salad greens
1 small tomato, chopped
1/4 cup dried cranberries
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
2 green onions, chopped
2 tablespoons chopped walnuts
1/4 cup fat-free Italian salad dressing
Grill chicken, covered, over medium heat for 8 to 10 minutes on each side or until a meat thermometer reads 170°F (77°C).
Divide salad greens between two serving plates; top with the tomato, cranberries, cheese, olives, onions and walnuts. Slice chicken; arrange over salads. Serve with Italian dressing.
1 serving equals 383 calories, 14 g fat (4 g saturated fat), 105 mg cholesterol, 776 mg sodium, 24 g carbohydrate, 5 g fiber, 42 g protein. Diabetic Exchanges: 5 very lean meat, 1 1/2 starch, 1 1/2 fat, 1 vegetable.