Search This Blog

Monday, March 1, 2010

Loaded Salad with Chicken and Craisins

This is a personal favorite combination of flavors in a salad.  It makes a perfect entree for two for a healthy weeknight dinner. 

Serves 2


1 bag Italian salad mix
1/2 vine ripe tomato
1/2 Cup croutons
1/4 Cup almond slivers
1/4 Cup craisins
2 Tbsp chopped red onion
1/4 Cup chopped cucumber
1/4 Cup crumbled feta (I use low fat)
2 medium boneless skinless chicken breasts (aka BSCB)
Ken's LITE Raspberry Pomegranate Vinaigrette salad dressing
2 Tbsp olive oil
Seasoning Salt
Minced Onion

To Make:

Preheat oven to 350.  Drizzle olive oil, seasoning salt, and minced onion on thawed chicken breasts and bake for 30 minutes.  Set aside.

Turn up oven temp to 450 and toast almond slivers.  Set aside.

Rinse lettuce and drain.  Mix together all ingredients (croutons, cucumbers, tomatoes, craisins, feta, almonds and red onion).  Cut up chicken into pieces and add to salad.  Toss with the vinaigrette.

No comments:

Post a Comment