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Send a Meal Blog

Monday, August 08 2011
he next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.

Total Time: 20 mins
Servings: 6 (about 1-1/2 cup) servings

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1/3 cup lemon juice 2 tablespoons snipped fresh mint 2 tablespoons snipped fresh basil 2 tablespoons olive oil 1 tablespoon honey 1/4 teaspoon ground black pepper 5 cups shredded romaine lettuce2 cups cut-up cooked chicken breast2 plum tomatoes, cut into wedges1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 2 tablespoons pitted kalamata olives, quartered (optional) 2 tablespoons crumbled reduced-fat feta cheese Whole kalamata olives (optional)
Directions
1 For dressing: In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well.
2 Place lettuce on a large platter. Top with chicken, tomatoes, beans, the quartered olives (if using), and cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

Nutrition Facts
Calories 237, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 292 mg, Carbohydrate 23 g, Total Sugar 8 g, Fiber 5 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 6%, Iron 13%. Exchanges: Vegetable 1, Starch 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:16 am   |  Permalink   |  0 Comments  |  Email
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