4 (1 lb total) skinless boneless chicken breasts
1 head romaine lettuce
1 lemon, juiced
2 hard-boiled eggs, peeled and chopped
1/2 tsp freshly ground black pepper
1/4 cup shredded Parmesan cheese
1 cup whole-grain croutons
2 garlic cloves
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
2 tbsp lemon juice
Make dressing by processing the garlic, oil, cheese, Worcestershire sauce, mustard, and salt in a blender for 15 seconds. Add the egg and lemon juice and process until smooth.
Broil the chicken around 15 minutes or until the juices run clear when meat is pierced. Remove from oven to a cutting board; cut into bite-size pieces and set aside.
Wash lettuce and pat dry. Tear into large pieces and place in a large salad bowl. Squeeze the lemon juice over the lettuce and toss lightly.
Add the eggs, chicken, pepper, and dressing to the lettuce; toss lightly. Sprinkle the shredded Parmesan cheese and the croutons over the salad before serving.
Yield: 4 servings.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.