Chopped Chicken Salad
Chicken and salad greens in a light dressing.
1/4 tsp Kosher salt
2 tbsp red wine vinegar
2 tbsps reduced fat mayonnaise with olive oil
3 tbsps extra virgin olive oil
4 cups shredded or chopped mixed salad greens
12 cherry tomatoes, cut in half
2 tbsps basil sprigs, leaves and stems removed
2 medium carrots, shredded
2 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery, thinly sliced
1 cup pared, chopped cucumbers, diced
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow pepper, diced
1 lb boneless skinless chicken breast
Season the chicken with salt. Also add pepper if desired.
Grill or bake the chicken breast until cooked through.
Slice the chicken into strips 1/2" wide.
In a small bowl, whisk together the mayonnaise, vinegar and oil.
Toss the tomatoes, peppers, carrots, cucumbers and celery in the vinegar mixture.
Divide the salad greens into four portions, place vegetables and chicken on top.
Garnish with basil.
in 1 serving of Chopped Chicken Salad.
, 13% carbs, 43% protein.
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