One of My Favorite Low Fat, Low Carb Recipes - Light Summertime Chicken Salad
This light chicken serving of mixed greens is ideal for anybody searching for low fat, low carb plans. Balsamic vinegar gives it a novel, nutty sweet flavor. It merits spending somewhat extra on a better than average quality balsamic vinegar, you sort of get what you pay for with this - a portion of the less expensive balsamic vinegars are second rate in quality.
Ingredients:
2 skinless, boneless chicken bosoms
4 tablespoons olive oil
2 teaspoons balsamic vinegar
half pack of chives
1 cucumber
1 tablespoon lemon juice
half pack of dill
salt and pepper
Method :
Cut the chicken into scaled down pieces. Include 1 teaspoon of the vinegar and 1 tablespoon of the oil to a dish or wok and spot over a high warmth. Pan fried food the chicken for 5 minutes until cooked and brilliant in shading.
Trim and strip the cucumber and cut into 1in/2.5cm matchsticks. Wash the chives and pat dry with kitchen paper. Cut finely with kitchen scissors and combine with the cucumber in a huge serving bowl.
To make the plate of mixed greens dressing, combine the staying balsamic vinegar and the lemon juice. Season with salt and pepper, at that point rush in the staying olive oil.
Add the cooked chicken to the cucumber and chives in the serving bowl, sprinkle over the plate of mixed greens dressing.. Prepare the serving of mixed greens in the dressing. Wash the dill and pat dry with kitchen paper. Hack finely and sprinkle over the serving of mixed greens to decorate.
When utilizing chives, consistently include them ultimately to hot dishes as over-cooking will wreck their sensitive onion season. Their blossoms are palatable as well and can be utilized for additional topping.
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Low Carb Recipes - Light Summertime Chicken Salad
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