Grilled Chicken & Arugula Salad
Serve with Crusty Rolls.

Servings: 4

• 4 chicken breast cutlets, about 4 ounces each
• Olive oil spray
• Freshly ground black pepper
• 2 bunches arugula, stemmed and leaves torn
• 1/4 head radicchio, separated and leaves torn
• 1 cup cherry tomatoes, halved
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon kosher salt
• 1/4 cup fat free ranch dressings
• 8 sprigs chives

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.

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