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Greek Chicken Salad
This recipe is from Dr. Ian K. Smith’s “Extreme Fat Smash Diet” (St. Martin’s Griffin, $13.95) It serves 1.
Ingredients
3 ounces grilled boneless, skinless chicken breast
1 cup baby spinach leaves
1/2 cup chopped romaine lettuce
1 small cucumber, peeled and sliced
1 tablespoon Dijon-style mustard
3/4 tablespoon balsamic vinegar
1 1/2 tablespoons grated Parmesan cheese
Directions
Cut the chicken breast into chunks.
Combine the spinach, lettuce, cucumber and chicken in a bowl.
Add the mustard and vinegar to a small saucepan, then whisk together until smooth over low heat. Add 1 tablespoon water and whisk again. Add Parmesan cheese to the mixture and heat until the mixture is warm.
Pour the dressing over the greens.
