Chicken Ranch Salad - 7.5g Carbs, 1.4g Fiber, 4.5g Sugar
From: dLife
Grilled chicken over greens with crumbled bacon and creamy ranch dressing.
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy
Servings: 4
1/2 cup Cucumber, with skin, fresh, slices
1 pinch chopped parsley
1/2 cup fresh chopped celery
1/2 cup sliced carrots
1 1/2 cup cooked chicken breast, diced
4 cup romaine lettuce
1 each medium garlic cloves
3/4 cup low fat buttermilk
2 Tbsp mayonnaise
2 Tbsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp black pepper
1/8 tsp thyme, leaves, ground
--> Optional toppings
1 tsp chopped parsley
1/4 cup plain croutons
1/2 cup fresh chopped red onion
3 piece reduced sodium bacon slices, cooked
In food processor or blender, combine garlic, buttermilk, mayonnaise, lime juice, salt, pepper, and thyme in a blender. Blend on high for one minute.
Combine chicken, cucumber, carrots, and celery. Pour dressing over the chicken mixture. Refrigerate for at least 2 hours.
To serve, arrange 1 cup of lettuce on each of 4 serving plates, and top each with an equal amount of the chicken salad.
Top with croutons, bacon, red onion slices, and fresh parsley, if desired.
Servings: 4
Nutrition per Serving:
174.4 Calories, 8.3g Total Fat, 1.6g Saturated Fat, 0.5g Unsaturated Fat,
7.5g Total Carbs, 1.4g Dietary Fiber, 4.5g Sugars, 227mg Potassium,
16.7g Protein, 385.3mg Sodium
Dietary Exchanges: 8.3 Fat, 0.8 Vegetables, 0.2 Meat, 0.2 Milk, 0.1 Other Carbs, 2 Lean Meat
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