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Warm Chicken And Radish Salad With Wilted Romaine


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  • 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


Servings 2


Step 1

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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