4 ounces boneless, skinless chicken breast
Nonstick cooking spray
1 tablespoon prepared pesto
2 cups spring mix type lettuce, washed and patted dry
1 small cucumber, peeled and diced
1 cup fresh broccoli florets, coarsely chopped
6 baby carrots, sliced in half
10 grape tomatoes
2 tablespoons shredded Parmesan cheese
1/4 cup fat-free balsamic vinaigrette dressing
Heat a small skillet over medium heat. Cut chicken breast into bite-size pieces.
Spray nonstick skillet with cooking spray and add chicken. Turn pieces frequently and add additional spray if needed to prevent sticking. When chicken is cooked through (about 5�7 minutes), add pesto and stir well to coat each piece. Remove chicken from pan and allow to cool. On each of two salad or dinner plates, spread a cup of lettuce, followed by a layer of cucumber, then broccoli. Add half the cooled chicken to each, then place carrots and tomatoes around the mound in a decorative pattern. Sprinkle
1 tablespoon of Parmesan cheese and drizzle 2 tablespoons of dressing onto each salad.
Yield: 2 servings
Preparation time: 20 minutes
Cooking time: 10 minutes
Serving size: 2 cups salad
Nutrition Facts
Per Serving:
Calories: 215
Carbohydrate: 19 g
Protein: 19 g
Fat: 7 g
Saturated fat: 3 g
Cholesterol: 45 mg
Sodium: 493 mg
Fiber: 4 g
Exchanges per serving: 2 lean meat, 3 vegetable, 1 fat
Carbohydrate choices: 1