Modern Day Greek Salad
Low Carbohydrate Recipe
A delicious variation of Greek Salad with chicken breast meat and shelled pistachios.
Salt and black pepper
8 ounces boneless, skinless chicken breasts
8 cups Romaine lettuce, broken up
8 tablespoons chopped fresh cilantro
1/4 cup thinly sliced sweet red onion
1/3 cup bottled balsamic vinaigrette
1/2 cup crumbled feta
1/3 cup shelled pistachios*
1 medium ripe tomato
*Look for these at Mediterranean or Middle Eastern groceries, or at health food stores with a good bulk section.
Preheat your electric tabletop grill while you salt and pepper the chicken lightly. Toss it on the grill, and set a timer for six minutes or so.
While the chicken is cooking, put the romaine, cilantro, and onion in a large salad bowl, pour on the dressing and toss well. Pile this mixture on two serving plates. Scatter the feta and pistachios over the greens.
When the chicken is done, slice it into strips and divide it between the two salads. Slice the tomato into eighths, arrange four slices around each salad, the serve.
Yield: 2 large servings.
18 grams of carbohydrates and 7 grams of fiber, for a total of 11 grams of usable carbs and 40 grams of protein.