This cool and light salad will surely be a hit at any luncheon, not to mention healthy as can be.
Ingredients:
8 cups torn romaine lettuce leaves
2 medium ripe nectarines, pitted and chopped into 1/2-inch pieces.
l large red bell pepper, halved and seeded, chopped into 1/2-inch pieces.
2 scallions, trimmed and sliced (white part only)
1/4 cup freshly squeezed lime joice
2 tbsp. fat-free, reduced-sodium chicken broth
1 tsbp honey
2 garlic cloves, minced
1 tsp. Dijon mustard
2 tbsp. extra-virgin olive oil
Salt and freshly ground pepper, to tast
3/4 lb cooked boneless, skinless, chicken breast, cut into 1/2 inch pieces
1/4 chopped pecans (toasted, if desire)
In large salad bowl, combine lettuce, nectarines, bell pepper and scallions. In small blow, whisk together lime juice, broth, honey,garlic and mustard. Slowly add olive oil in thin stream and whisk dressing until well blended. Season to taste with salt and pepper. Pour dressing over salad, add chicken and toss until well combined. Top with pecans and serve.
Makes 4 servings. Per serving: 265 calories, 13 g total fat (1.6 g saturated fat), 17 g carbohydrates, 22 g protein.
So go ahead have two bowls….
MB – adapted from The New American Plate Cookbook