Chicken Fruit Salad
Light and Fruity Salad

Servings: 4

• 8 cups mixed salad greens
• 2 1/2 cups cooked chicken, cut in bite size strips
• 2 cups peeled, sliced kiwi
1 1/2 cups fresh enoki mushrooms
1 cup cherry tomatoes

Strawberry Vinagrette
1 cup strawberries (fresh or frozen, thawed)
2 tablespoons red wine vinegar
1/8 teaspoon cracked black pepper

Divide green among 4 plates. Top each serving with chicken strips , kiwi, mushrooms, and tomatoes.

In a blender container or food processor, combine strawberries, red wine vinegar and cracked black pepper. Cover and blend until smooth.

Drizzle vinaigrette over salads.

Per serving: 251 Calories, 8g Fat; 2g Saturated Fat, 84mg Cholesterol, 102mg Sodium, 15g Carbohydrate, 5g Fiber, 31g Protein. Exchanges: 2 Vegetable, 1/2 Fruit, 3 1/2 Meat.

Low Fat Recipes Furnished by© - Copyright 2010