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Obesity Discussion · 08-11-07, 01:04 AM

WARM CHICKEN AND RADISH SALAD WITH WILTED ROMAINE

Servings: 2
Prep time: 0:00:00
Bake/Cook time: 0:25:00

Calories: 666
Fat: 47 grams
Protein: 50 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
1/4 cup plus 1 tablespoon olive oil
12 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granular sugar substitute
1 pound boneless, skinless chicken breast filets
1 small red or yellow bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 cup quartered radishes (about 4 ounces)
3 green onions, cut diagonally in 1" pieces
2 cups romaine lettuce, cut into bite sized pieces
1. In a bowl, whisk together 1/4 cup olive oil, vinegar,
mustard, salt, pepper and sugar substitute; set aside.
Heat oven to warm setting. Heat remaining tablespoon
oil in a large nonstick skillet over medium heat. Sprinkle
chicken with salt. Cook 5 minutes per side until golden
brown and cooked through. Thinly slice chicken; place
in oven to keep warm. In same skillet, cook pepper
about 5 minutes, until soft. Add garlic and cook 1 minute
more. Stir in radishes and green onions. Cook 5
minutes, until radishes are crisp-tender. Mix in lettuce
and chicken. Heat through until lettuce wilts slightly.
Transfer to a bowl; toss with dressing until evenly
coated. Serve immediately.
Low-carb radishes arent only good for saladscooked, they make
a fine vegetable side dish or substantial salad component.

08-11-07, 01:04 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Warm Chicken and Radish Salad with Wilted Romaine WARM CHICKEN AND RADISH SALAD WITH WILTED ROMAINE Servings: 2 Prep time: 0:00:00 Bake/Cook time: 0:25:00 Calories: 666 Fat: 47 grams Protein: 50 grams Carbohydrates: 9 grams Fiber: 3 grams Net Carbs: 6 grams 1/4 cup plus 1 tablespoon olive oil 12 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon granular sugar substitute 1 pound boneless, skinless chicken breast filets 1 small red or yellow bell pepper, thinly sliced 2 cloves garlic, finely chopped 1 cup quartered radishes (about 4 ounces) 3 green onions, cut diagonally in 1" pieces 2 cups romaine lettuce, cut into bite sized pieces 1. In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside. Heat oven to warm setting. Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Sprinkle chicken with salt. Cook 5 minutes per side until golden brown and cooked through. Thinly slice chicken; place in oven to keep warm. In same skillet, cook pepper about 5 minutes, until soft. Add garlic and cook 1 minute more. Stir in radishes and green onions. Cook 5 minutes, until radishes are crisp-tender. Mix in lettuce and chicken. Heat through until lettuce wilts slightly. Transfer to a bowl; toss with dressing until evenly coated. Serve immediately. Low-carb radishes arent only good for saladscooked, they make a fine vegetable side dish or substantial salad component. Atkins - Warm Chicken and Radish Salad with Wilted Romaine Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________