Chick-a-licious Fruity Green Salad

I use to watch cooking shows all the time, but lately have opted for other entertainment such as history shows and murder mysteries.  Eventually I have started to come back around to watching cooking shows.  I often watch Alton Brown, America's Test Kitchen, The Best Thing I ever Ate, The Pioneer Woman, and on a rare occasion Hungry Girl.  

Hungry Girl started as a website that grew so popular it grew into cookbooks, appearances on Dr Oz (where I first learned of her) and her own TV show that airs on the cooking channel and food network.  Lisa Lillian of Hungry Girl uses tips and tricks to shave off calories as much as possible.  She often in edition to giving low calorie recipes gives everyday tips to avoid too many calories in situations like eating out.  I have learned some great tips from her (my favorite is to replace half of mac and cheese noddles with cauliflower), but some includes ingredients I would never put into my body, like sugar free syrup (just saw that on a recent Chinese food episode).  So I would say just avoid any of her tips that include using any ingredients that are not natural.

I've only watched a few episodes of Hungry Girl ever, and just happened to recently only to open my email with an offer to republish one of her recipes from Hungry Girl's PR company.   Must be fate I figured, and the recipe is so delicious I just had to share it.  It's also just under 300 calories for half the recipe! 


Hungry Girl's Chick-a-licious Fruity Green Salad

Break out the checkered blanket and enjoy this delicious salad at your favourite outdoor spot!

Prep time: 10 min
Makes 2 servings


Ingredients
8 cups chopped romaine lettuce (about one 12-oz. bag)

1 medium yellow peach

1 medium pear

20 dry-roasted shelled pistachios

6 oz. cooked and chopped skinless lean chicken breast

1/2 cup blueberries

1/4 cup fat-free or low-fat raspberry or balsamic vinaigrette



Directions

1.       Evenly distribute lettuce between two large plates or bowls.

2.       Chop the peach and the pear, discarding the pit and core. Evenly distribute the chopped fruit between the plates or bowls. Roughly chop pistachios, and add those as well.

3.       Top each salad with 3 oz. chicken and 1/4 cup blueberries. Drizzle 2 tbsp. dressing over each salad, or serve it on the side. Enjoy!



Serving size 1/2 recipe about 6 cups
Calories 295 Sodium 384 mg
Total Fat 8 g Potassium 0 mg
Saturated 0 g Total Carbs 36 g
Polyunsaturated 0 g Dietary Fiber 9 g
Monounsaturated 0 g Sugars 23 g
Trans 0 g Protein 27 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. 

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