Dill Breast Garden Salad

Ingredients

  • 1 1/2 tsp extra-virgin olive oil
  • 4 oz chicken breast
  • 4 cups sliced mushrooms
  • 1 cup chopped onion
  • 1/8 tsp Lea & Perrins Worcestershire sauce (gluten-free)
  • 1/4 tsp salt-free lemon-and-herb seasoning
  • 2 tbsp apple cider vinegar
  • 1 tsp dried dillweed
  • Salt & pepper, to taste
  • 1 1/2 cups mixed-green lettuce with balsamic vinegar and olive oil

Instructions

Heat oil in a nonstick pan.  Add chicken, mushrooms, onion, Worcestershire sauce, lemon-and-herb seasoning, apple cider vinegar, salt & pepper.  Sauté until cooked through.  Drain off excess liquid.  Simmer for 3 to 5 minutes.  Toss lettuce in a bowl with dressing.  Top with chicken and serve.

  • Calorie count: 400
  • Protein: 34.18 grams
  • Carbs: 40.08 grams
  • Fat: 9.4 grams
  • Sat Fat: 1 gram
  • Total prep time: 20 minutes

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