Warm Chicken Salad
3/4 pound new
potatoes, each cut into 8 pieces (2 cups)
Bring 3 cups water to a boil in a large saucepan. Add potatoes and green beans. Cover and cook 8 to 10 minutes or until vegetables are just tender.
In a large nonstick skillet sprayed with cooking oil spray, heat over medium heat until hot. Sprinkle both sides of chicken breast halves with salt. Add chicken to the hot skillet and cook for 6 to 10 minutes on each side or until golden brown and no longer pink inside. Remove from heat and set aside to cool slightly.
Drain vegetables and rinse with cold water to stop cooking process and cool quickly. Drain well; place in large bowl. Add salad dressing, onion and oregano.
Chop chicken and add
to salad. Toss gently to coat. Serve immediately.
Per Serving: 100Calories; 4g Fat; 1g Saturated Fat; 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Starch; 1/2 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat.
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