Salad Days are Here Again…

March 10, 2011 — Leave a comment

Salad Light images 2010 002

Maybe it’s down to the last 2 very sunny days and the fact that Spring is just around the corner (promise!), but I have been craving some lighter meals.

Simple soups and salads loaded with lean protein and fresh vegetables and fruit are perfect when you don’t want to feel weighed down.

This wonderful chicken and grape salad is quick and easy to prepare and uses the new Salad Light Caesar Dressing with chicken breast, grapes and fresh baby salad leaves. When time is short buy a ready cooked chicken breast but remove the skin before slicing.

I made it for supper along with one of my soups and felt I had been to a banquet! It would also make a fabulous packed lunch too (with a little soup in a flask perhaps?).

 

CHICKEN AND GRAPE SALAD

Ingredients

Metric/US

300g/12 oz chicken breasts, skin removed

Fry Light sunflower or olive oil low-fat spray/ or other low-fat cooking spray

1 tsp dried Italian herbs

Salad Light Caesar dressing/low-fat salad dressing spray of choice

2 large handfuls of mixed baby salad leaves or rocket

225g/1/2 lb red or green grapes

Method

1.  Cut the chicken into thin strips, place in a bowl and spray about 10 times with the Fry Light or other low-fat cooking spray. Add the herbs and toss well to mix.

2.  Heat a large non-stick frying pan, toss in the chicken and stir-fry for about 6-8 minutes, until golden and cooked but not dry. Turn into a bowl and allow to cool a little.

3.  Meanwhile, add a small handful of salad leaves or rocket to each of four serving dishes and spray each with the Salad Light or other low-fat salad dressing spray three times.

4.  Halve the grapes and scatter over the salads. Divide the chicken between the dishes and spray each again with about 4 sprays of the salad dressing to serve.

SERVES 4

WLS PORTION: 1/2

CALORIES: 160

PROTEIN: 25.8g

CARBOHYDRATE: 8.7g

FAT: 2.4g

Image courtesy of  Fry Light

Carol Ball

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