Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)
The light and delicious salad shown above makes a complete meal. I’ve eaten it both for lunch or dinner. It’s one of my favorite ways to use 1-2 pieces of leftover grilled chicken if that doesn’t go into a sandwich first. I like to have my husband grill a few extra pieces of chicken and freeze for a quick thaw and quick lunch like this. I remembered today I still had a char-grilled chicken breast in my freezer and decided to thaw and slice it to have atop our salads. We both love smoked meats, and to go on green salads……well how can you go wrong? A very nice and easy meal, this one! This salad can easily help you stay within your carb limits! This salad is suitable for all phases of Atkins, Keto diets and Primal-Paleo consumption as well.
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INGREDIENTS:
2½-3 c. loosely packed mixed salad greens of your choosing (enough to fill a dinner plate nicely)
¼ small carrot, sliced thinly (optional)
5 thin slices cucumber
3 cherry tomatoes, sliced in halves
3 oz. grilled chicken breast, sliced thin (I leave the skin on)
1½ T. my Balsamic Vinaigrette
DIRECTIONS: Cut up and plate the salad greens, carrot, tomatoes and cucumbers. Slice and add the grilled chicken. Top with the dressing and serve. ENJOY!
NUTRITIONAL INFO: Makes salad for 1 person. This salad contains:
329 cals., 20.2g fat 8.9g carbs, 4.1g fiber, 4.8g NET CARBS (3.6 if you omit carrot), 25.7g protein, 356 mg sodium
Buttoni's Low-Carb Recipes 