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[Obesity Discussion]

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

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