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Chopped Chicken Salad
Chicken and salad greens in a light dressing.
1 lb boneless skinless chicken breast
1/4 tsp Kosher salt
2 tbsp red wine vinegar
3 tbsps extra virgin olive oil
12 cherry tomatoes, cut in half
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow pepper, diced
2 medium carrots, shredded
1 cup pared, chopped cucumbers, diced
2 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery, thinly sliced
4 cups shredded or chopped mixed salad greens
2 tbsps basil sprigs, leaves and stems removed
2 tbsps reduced fat mayonnaise with olive oil
Season the chicken with salt. Also add pepper if desired.
Grill or bake the chicken breast until cooked through.
Slice the chicken into strips 1/2" wide.
In a small bowl, whisk together the mayonnaise, vinegar and oil.
Toss the tomatoes, peppers, carrots, cucumbers and celery in the vinegar mixture.
Divide the salad greens into four portions, place vegetables and chicken on top.
Garnish with basil.
in 1 serving of Chopped Chicken Salad.
, 13% carbs, 43% protein.
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