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Healthy Low Carb Recipe Chicken Strips Salad
by Anita Johnston
After the holidays a lot of
us want to go easy on the Carbs. This low carb
chicken strips salad will help you to achieve
just that.
A salad is not just boring
lettuce anymore. This salad is bursting with flavor.
This healthy low carb recipe is for a chicken
strips salad with fruit and nuts.
It has such unique flavors
that you will discover a new one with each and
every bite. Compliment your dinner table with
this salad today. Your salad never had it so good.
Ingredients:
2 skinless, boneless chicken
breasts cut into strips
2 cups spinach, shredded
1 tbsp. extra virgin olive oil
1 cup fresh broccoli, chopped
½ cup red onion, cut into rings
1 cup fresh strawberries, chopped
½ cup pecans, diced
½ cup raisins
1 tsp. lemon juice
½ cup red wine vinegar
1 tsp. salt
1 tsp. black pepper
Cilantro (optional)
To Make:
In a small skillet, combine
the olive oil and the cubed chicken. The chicken
can be bought already cut into strips or you can
buy whole chicken breasts and cut them up to the
desired size yourself.
Cook the chicken on medium
heat until nice and browned. Remove the pan from
the heat and place the chicken pieces on a paper
towel to absorb up any excess oil. Next, chop
up the spinach.
Use your hands instead of
a knife to chop it up to avoid bruising the spinach
leaves. In a small mixing bowl, place the spinach
leaves and the lemon juice. Toss lightly. On 4
large serving plates, arrange the spinach leaves.
Now that the chicken has had time to cool, cut
up the chicken.
Top the spinach with the chicken
pieces. Add the red onion and the broccoli. Lightly
drizzle each salad with red wine vinegar.
Add salt and black pepper
to taste. Top each salad with raisins, pecans,
and strawberries.
Garnish each salad with cilantro,
if desired.
Serve immediately.
About The Author
Anita Johnston
is author of http://www.steaks-guide.com/
We prepared a Free Downloadable PDF packet with
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