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INGREDIENTS
1/2 cup Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing
1 jar of roasted red peppers or Roasted Red Pepper (see recipe)
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 tablespoons fresh tarragon
8 cups mesclun greens
2 large tomatoes, quartered
COOKING INSTRUCTIONS
1. Make Foodfit's Roasted Garlic Vinaigrette and set aside.
2. Make Foodfit's Roasted Red Pepper and set aside.
3. With a meat pounder, flatten the chicken breasts between 2 sheets of waxed paper. Season with salt and pepper.
4. Spray a hot skillet with non-stick cooking spray. Cook each side of the chicken until golden brown and cooked through, about 4 to 6 minutes per side.
5. Slice or shred the chicken into strips. Toss the chicken with tarragon and half of the vinaigrette.
6. In a separate bowl, toss the greens with the remaining vinaigrette. Divide the greens among 4 plates and top each salad with roasted peppers, chicken and tomatoes.
Serving Size: 2 cups of salad and 1 chicken breast
NUTRITION INFORMATION
Number of Servings: 4
| Per Serving |
| Calories |
257 |
Carbohydrate |
8 g |
| Fat |
8 g |
Fiber |
3 g |
| Protein |
36 g |
Saturated Fat |
1 g |
| Sodium |
429 mg |
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