Grilled Chicken and Citrus Marinated Salad
Don't skimp on the fresh chives, it makes the dressing.

Servings: 4

• 2 whole boneless, skinless chicken breasts, grilled and cut into strips
• 8 ounces mushrooms, cleaned and sliced thinly
• 1 red onion, cut into rings
• 1 red pepper, cut into thin strips
• Juice of 2 lemons
• Juice of 2 limes
• 4 large leaves of red or green leaf lettuce
For the dressing:
• 1/4 cup fat free sour cream
• 1/4 cup fat free half-and-half
• Fresh chopped chives (1 to 2 tablespoons)
• 2 tablespoons Parmesan Cheese

Marinate the onions and the bell pepper in the lemon juice for one hour. Drain.

Toss the mushrooms with the lime juice.

Mix the fat free sour cream and fat free half-and-half with the chives. Arrange the chicken, onions, peppers in the center of the serving plate on 2 large leaves of fresh red or green leaf lettuce. Encircle the chicken mixture with the mushrooms.

Pour the sour cream and chive dressing over the chicken. Sprinkle the parmesan shavings over this mixture and serve.

Per Serving: 427 Calories
5g Fat (10.9% calories from fat)
64g Protein
35g Carbohydrate
5g Dietary Fiber
144mg Cholesterol
309mg Sodium
Exchanges: 8 Lean Meat; 3 Vegetable; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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