We love the idea of a salad topped with chicken and a delicious tomato mixture
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.
Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.
Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parmesan topping, and top with string cheese coins.
Top or serve salad with dressing.
MAKES 1 SERVING
Thanks to hungrygirl.com for great recipe ideas
Serving Size: 1 salad with dressing (entire recipe)