Prep Time: 10 minutes
Cooking Time: 10 minutes
This serves 4 as a main dish salad. We used Newman’s Own Lighten Up Cranberry Walnut Vinaigrette, but you can use any favorite Low Fat vinaigrette or make your own.
1 pound chicken breast, boneless and skinless
1 bag(s) (7 ounces) lettuce
1 1/2 cups strawberries, fresh, sliced
1/4 cup nuts, pecans or walnuts
1/4 cup gorgonzola cheese, about one ounce
2 green onion(s) , chopped
1/4 teaspoon pepper, black, ground
1/2 teaspoon garlic powder
2 teaspoons olive oil
6 tablespoons salad dressing, Newman’s Own Lighten Up Light Cranberry Walnut
Preparation: Cut chicken into 1 inch thick strips and then cut strips into 1 inch pieces. Season with garlic powder and pepper. Heat a large skillet over medium to medium high heat. Add 2 teaspoons of olive oil then add chicken and brown for about 2 minutes per side until cooked through. Remove chicken from skillet and place on a plate to cool. Place lettuce and strawberries in a large salad bowl. Add onions, chicken, Gorgonzola and pecans. Pour dressing over salad and toss gently before serving. To make your own dressing (maybe a little higher in calories and fat): mix 1 teaspoon honey, 1 teaspoon Dijon, 1 tablespoon balsamic vinegar, and 2 tablespoons olive oil in a small bowl.
Nutrition: Per Serving About: 300 calories, 16g fat, 3 g saturated fat, 27 g protein, 14 g carbohydrates, 3 g dietary fiber, 340 mg sodium; WW Points plus 8