Marinated chicken salad based on a Weight Watchers recipe
Combine garlic, vinegar and oil and marinade chicken for at least 20 min. (longer is nicer)
Cook chicken breasts over low heat in non-stick fry pan. The balsamic vinegar will stick if the heat is too high. Ensure the chicken is cooked all the way through.
Prepare a large plate of salad with iceberg lettuce, mushrooms, avocado, and salad onions (include anything else you like) I feel there is no need for dressing, but it is up to you.
Slice cooked breasts and arrange on top of salad, and serve with crusty rolls.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 204 | ||
Calories from Fat: 75 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 197.1mg | 7 % | |
Potassium 358.7mg | 9 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.7g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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