Enjoying Your Lunch: Week 2
4/5/2009
by Vianesa Vargas
Up until a few years ago, I would not dare eat a salad for lunch. They either weren't filling, lacked flavor, or just too complicated to make palatable. This recipe, Raspberry Chicken Salad was the first salad I took to lunch. After trying some of my roomates' raspberry vinaigrette dressing, I knew I had a keeper. Make sure your chicken is warm; it makes for a very filling lunch!
Raspberry Chicken Salad
1 c baby spinach
1 c romaine lettuce
2 sliced scallions
3 oz chicken strips
Low-fat raspberry vinaigrette dressing
Cooking spray
1. Arrange salad greens into your bowl and add onions to toss.
2. Spray skillet with cooking spray and cook chicken over medium heat until chicken is cooked all the way through with no pink center; add to salad.
3. Add dressing to salad and toss well.
Make sure with all of your salads that you heed the serving sizes of the dressing. Your salads should be crisp, and not dripping with dressing. Enjoy.
Have any lunch ideas to share? Contact us and have your recipe featured on the Take Care Project!
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