CHICKEN STRAWBERRY SPINACH SALAD
3/4 pound boneless chicken breast
2 ounces fresh baby spinach
2 ounces leaf lettuce or romaine, chopped
4 ounces fresh strawberries, sliced, about 6 medium berries
4 tablespoons Poppy Seed Dressing (see recipe below) *
2 tablespoons sliced almonds, toasted, 1/2 ounce
Season the chicken and grill on an indoor or outdoor grill; cool. I seasoned mine with Seasoning Salt. Slice the chicken and set aside. In a large bowl, toss everything together except the almonds. Arrange on 2 dinner plates and sprinkle the almonds over the salad.
Makes 2-4 servings
Do not freeze
* The counts are based on the dressing being made with liquid Splenda. If you use granular, add 1 carb per serving.
Per 1/2 Recipe: 440 Calories; 26g Fat; 43g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/4 Recipe: 220 Calories; 13g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I got this idea from "Cooking for 2" magazine. I used Laurie's Salad Dressing as a starting point for creating the poppy seed dressing. I did an online search for dressing recipes as well and many called for some orange juice so I added the orange extract to get that flavor. This recipe makes two huge salads and I think there was a little too much chicken. That's why I've added the counts for four smaller servings. The picture shows half of the recipe. Click on the photo to see a close-up.
Poppy Seed Dressing
1/3 cup oil
5 tablespoons granulated Splenda or equivalent liquid Splenda
1/4 cup white vinegar
1/4 teaspoon orange extract
1/2 teaspoon salt
Dash pepper
Pinch celery seed
1 teaspoon poppy seeds
1/2 cup mayonnaise
Whisk together everything but the mayonnaise. Add the mayonnaise and whisk until smooth and creamy.
Makes about 1 cup