Serve with baked crackers or chips.

Servings: 4

• 1/4 teaspoons Kosher salt
• 2 tablespoons low fat mayonnaise (we used Hellmann's®)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 12 cherry tomatoes, cut in half
• 4 cups chopped mixed salad greens
• 2 tablespoons basil leaves, stems removed, stacked, rolled and sliced
• 1 pound boneless skinless chicken breast, pounded to 1/2 inch or less (even thickness)
• 2 medium carrots, shredded
• 2 stalks medium celery, thinly sliced
• 1 cup cucumbers, pared and diced
• 1 large yellow pepper, diced

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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