Sunday, September 20, 2009

Chef Salad



1  (4 oz.) boneless, skinless chicken breast half      

1/8  teaspoon  salt 

Freshly ground black pepper, to taste 

2  strips turkey bacon 

2  ounces  sliced low-fat Swiss cheese, cut into slivers 

2  ounces  reduced-fat yellow Cheddar cheese, sliced into slivers 

0.5  ounce  sliced turkey pepperoni, cut into slivers 

4  radishes, thinly sliced 

1  large tomato, trimmed and cut into 1/2-inch dice 

1  small cucumber, peeled and thinly sliced 

1  carrot, peeled and shredded 

1  (7 or 8 oz.) bag baby romaine 

1  tablespoon  olive oil 

1  tablespoon  balsamic vinegar



1.  Sprinkle chicken with salt and pepper on both sides. 

2.  Cook over medium heat in a grill pan or gas grill, turning once, about 10 minutes total.

3.  Let chicken cool, and then cut into thin slices. 

4.  Cut slices into slivers. 

5.  Cook bacon in microwave until crisp; let cool completely on a paper towel.

6.  In a large salad bowl, combine Swiss cheese, Cheddar cheese, pepperoni, radish, tomato, cucumber and carrot. Add chicken, lettuce, oil and vinegar. Toss well, crumble bacon on top and toss again. Serve immediately.

*4 Servings


Nutritional Information

Calories: 209
Fat: 12g (sat 3g)
Protein: 18g
Carbohydrate: 8g
Fiber: 2g
Cholesterol: 46mg
Sodium: 333mg

SOURCE:  Chef Salad