Serving Size
1 bowl
Servings
2
Prep Time
10 minutes
Cook Time
6-8 minutes
Nutrition Information
| Calories | 332 |
| Fat | 10 g |
| Saturated fat | 2.5 g |
| Polyunsaturated fat | 1.5 g |
| Monounsaturated fat | 5.5 g |
| Cholesterol | 68 mg |
| Sodium | 250 mg |
| Carbs | 32 g |
| Protein | 36 g |
| Fiber | 8 g |
Health Benefit
This healthy alternative to the chain-restaurant staple is sure to become a go-to dish for those days and nights when you’re short on time.
Directions
- Spray skillet lightly with canola oil. Cook chicken breasts on medium heat for 4-6 minutes on each side. Transfer to cutting board and let cool slightly. Cut chicken into cubes and set aside.
- Divide rest of ingredients between two salad bowls. Top with chicken and Yogurt Ranch Dressing (see below).
- To make Yogurt Ranch Dressing: Combine 6 ounces plain non-fat yogurt with 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1/2 teaspoon black pepper, and juice of 1/2 lime. (You only need 4 tablespoons of the dressing for this recipe, so save the rest to put on top of other salads or dishes.)
Jackie Gentilesco
