Nutrition Facts

  • One serving:
  • Calories:
  • 209
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 47 mg
  • Sodium:
  • 585 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g
  • Diabetic Exchange:
  • 3 very lean meat, 2 vegetable, 1 fat.


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Chicken Strip Salad

Cooking for 2 - try a FREE ISSUE today!

Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.

SERVINGS: 2

CATEGORY: Salads

METHOD:

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 6 ounces boneless skinless chicken breast, cut into thin strips
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chicken broth
  • 3-1/2 cups torn mixed salad greens
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup chopped red onion
  • 1 small carrot, julienned
  • DRESSING:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
    In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately. Yield: 2 servings.


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