• 1/4 teaspoons Kosher salt
Season the chicken with salt and pepper. Grill the chicken breast until cooked through four to five minutes per side. Slice the chicken into strips 1/2" wide.
In a small bowl, whisk together the mayonnaise, vinegar and oil for the dressing.
Toss the tomatoes, peppers, carrots, cucumbers and celery with the dressing.
Divide the salad greens into four portions, place vegetables and chicken on top. Garnish with slivered basil.
Per Serving: 252 Calories; 9g Fat (32.3% calories from fat); 1g Saturated Fat; 29g Protein; 14g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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