Grilled Chicken Salad - Light and Delicious!
Okay, so those of us that are food focus, occasionally need to watch their weight, or at least I do. This salad is one of my favorite go-to meals when I am counting calories and carbs. The great thing is, my family loves it too.
Grilled Chicken Salad with Cool and Cream Cottage Cheese
4 C Salad greens, washed and spun dry
1 Cucumber, sliced
4 Mushrooms, sliced
2 Tomatoes, minced
1 bunch green onions, thinly sliced
1 C Cottage cheese, fat free
2 Chicken breasts, boneless, skinless - 8 oz each
1 tsp oil (I use MCT oil)
1 lemon, zested and juiced
Seasoning salt
Italian salad dressing, fat free and low carb (no added sugar - I use Cysco)
Pound the chicken to an even thickness, about 1/3 inch. (I use a rolling pin.) Season with seasining sal, drizzle with oil, lemon and zest. Let stand which the grill preheats. Grill the chicken on both sides until cooked through, about 8 minutes. (I turn it every 2 minutes to get crosshatched grill marks.)Remove the chicken from the grill and let rest.
Meanwhile in a large salad bowl, combine lettuce, tomato, onion, cucumbers and mushrooms, and toss to combine. Dress with salad dressing. Top with cottage cheese and spread it a bit to cover the top of the salad. Finely chop the chicken into small pieces and scatter warm chicken over the salad. Serve.
Julie Languille - busy wife and mom, owner
Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner
Filed under easy recipes | Comment (1)Seared Chicken with Rosemary Fig Sauce
This recipe is delicious. It cooks in about 15 minutes, has few ingredients, but is packed with flavor. It is a great dish to serve to company. I served it on the deck last night to rave reviews and was then rewarded with a lovely sunset.
Seared Chicken with Rosemary Fig Sauce
4 Boneless, skinless chicken breasts - 6 oz ea
1/2 tsp each salt, pepper and garlic powder
Butter flavored cooking spray
2/3 C Fig all fruit spread
1 Tb Rosemary - fresh, minced
1/4 C port or other sweet wine
Heat a large skillet over medium high heat. Combine the 3 spices and season chicken on both sides and coat the chicken with cooking spray. Brown chicken on both sides, about 3 minutes per side. In a small bowl whisk together remaining ingredients and pour into the pan with the chicken. Cover and cook until the chicken is cooked through, about 6 minutes. Uncover and cook for another minute to allow the sauce to thicken slightly. Plate the chicken and serve with the sauce drizzled over.
Julie Languille - busy wife and mom, owner
Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner
Filed under Uncategorized, easy recipes | Comment (0)