Chicken & Arugula Salad
4 chicken breast
cutlets, about 4 ounces each
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken cutlets lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Slice each cutlet diagonally and place on top of salad. Place a tablespoon of low fat ranch dressing on top of the chicken and garnish with fresh chive sprigs.
Per Serving: 162 Calories; 3g Fat (15.9% calories from fat); 1g Saturated Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 346mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010