Warm Chicken And Radish Salad With Wilted Romaine

Warm Chicken And Radish Salad With Wilted Romaine
Warm Chicken And Radish Salad With Wilted Romaine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/4

    cup olive oil plus

  • 1

    tablespoon olive oil

  • 12

    tablespoons red wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/4

    packet sugar substitute

  • 1

    pound boneless skinless chicken breast filets

  • 1

    small red or yellow bell pepper thinly sliced

  • 2

    garlic cloves finely chopped

  • 1

    cup quartered radishes - (abt 4 oz)

  • 3

    green onions cut 1" diagonally

  • 2

    cups romaine lettuce in bite sized pieces

Directions

In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside. Heat oven to warm setting. Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Sprinkle chicken with salt. Cook 5 minutes per side until golden brown and cooked through. Thinly slice chicken; place in oven to keep warm. In same skillet, cook pepper about 5 minutes, until soft. Add garlic and cook 1 minute more. Stir in radishes and green onions. Cook 5 minutes, until radishes are crisp-tender. Mix in lettuce and chicken. Heat through until lettuce wilts slightly. Transfer to a bowl; toss with dressing until evenly coated. Serve immediately. This recipe yields 2 servings. Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams Protein: 50.5 grams Fat: 47 grams Calories: 666

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