3 4-oz. skinless, boneless chicken-breast
halves *
Salt and ground black pepper
to taste
1 cup sliced cucumber
1/4 cup chopped red onion
4 tbsp crumbled feta cheese
1 tbsp red wine vinegar
2 tsp olive oil
1 tsp Dijon mustard
2 cups chopped Romaine lettuce
Cooking spray
* You can speed prep time by using
precooked chicken breast or a
roasted chicken. (Don't forget to
remove the skin.)
What you get:
* High-quality muscle-building
protein from the chicken breast.
* Folate and cancer-fighting
chlorophyll from the lettuce.
* Cancer-fighting sulfur compounds
from the red onion.
Preheat your oven to 400[degrees]. Coat a
baking sheet with cooking spray.
* Season both sides of the chicken
with salt and pepper. Place the
bird on the prepared baking
sheet and bake for 25 minutes,
until it's cooked through. Cut the
chicken into two-inch pieces.
* In a large bowl, toss the cucumber,
onion and feta cheese.
* In a small bowl, whisk together
the vinegar, oil and mustard. Add
the mustard to the cucumber
mixture and stir to coat. Stir in
the chicken. Season to taste with
salt and black pepper.
* Serve the chicken salad over the
Romaine lettuce.
Per serving:
361 calories, 6g carbs, 47g protein,
16g fat (7g sat. fat), 2g fiber