Chicken Garden Salad
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| Servings |
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Ingredients
Meat - Seafood
- 1/2 lb boneless skinless chicken breast or thick slice of all-natural or organic deli chicken
Fresh Vegetables
- 2 - 5 oz containers salad greens of choice Organic Girl Super Greens is a favorite
- 1 dry pint cocktail tomatoes or other low calorie vegetable of choice
- 1 English or regular cucumber[s] or other low calorie vegetable of choice
- 1/2 red onion or other low calorie vegetable of choice
Optional
- serve with Skinny5 reduced-calorie salad dressing
Ingredients
Meat - Seafood
Fresh Vegetables
Optional
|
Rate this recipe!
|
Instructions
- If using uncooked chicken, slice chicken breast into strips. Lightly spray frying pan with propellant-free 100% oil cooking oil spray {avocado, coconut, or extra virgin olive oil} and warm over medium-high heat. Add chicken strips and cook 5 to 10 minutes, stirring frequently until chicken is cooked through. Remove from heat and cool.
- If using piece of all-natural or organic deli chicken without added nitrates, slice into strips and set aside.
- Wash greens, add to salad spinner, and arrange in two large bowls. Top with chicken strips and prepared vegetables.
- Serve each salad with 4 tablespoons or 1/4 cup Skinny5 reduced-calorie salad dressing of choice. Recipe link for Reduced-calorie Balsamic Dressing follows.
Recipe Notes
CLICK HERE for Reduced-calorie Balsamic Salad Dressing recipe.
This recipe makes 2 servings.
Nutrition label information coming soon!
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