Chicken Salad (Rosedale diet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Vinaigrette1/4 C Extra virgin olive oil (I prefer first press)3 T cider or red wine vinegar1/4 tsp Dijon mustard2 garlic cloves (can use 1 if preferred)Salt and Stevia to taste (I omit these)Salad10 oz Chicken breast (bone /skinless)1 small head romaine lettuce, washed and dried1/4 C chopped walnuts6 Kalamata olives, halved and pitted1 rip avocado
Mix the vinaigrette thoroughly, and set aside.
Boil chicken until juices run clear and meat is white. Let cool, then cut up into bite size pieces.
Cut or tear lettuce into a large bowl. Add walnuts, olives, avocado slices and chicken. Divide equally on to two plates, and drizzle with 1/2 of the vinaigrette.
Number of Servings: 2
Recipe submitted by SparkPeople user REXGRL.
Boil chicken until juices run clear and meat is white. Let cool, then cut up into bite size pieces.
Cut or tear lettuce into a large bowl. Add walnuts, olives, avocado slices and chicken. Divide equally on to two plates, and drizzle with 1/2 of the vinaigrette.
Number of Servings: 2
Recipe submitted by SparkPeople user REXGRL.
Nutritional Info Amount Per Serving
- Calories: 703.5
- Total Fat: 55.9 g
- Cholesterol: 82.2 mg
- Sodium: 378.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 8.9 g
- Protein: 38.7 g
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