3/4 lb boneless skinless chicken breasts
1 cup uncooked whole-grain or your favorite low/no carb pasta shells or rotini
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
2 tbsp lime juice
2 tsp packed Splenda Brown Sugar Blend
1 tsp dry mustard
1 tsp ground ginger
3 nectarines, chopped coarsely
1 cup green grapes
Lettuce leaves for serving
Spray a medium-size nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the chicken to the skillet and cook 3 to 4 minutes on each side or until cooked through. Remove from heat and refrigerate 10 minutes. Remove from fridge and cut into cubes.
Cook the pasta according to the package directions but omit any salt or butter; drain. Rinse with cold water and drain well.
In a small bowl, combine the mayo, yogurt, lime juice, Splenda, mustard, and ginger to make the dressing.
Combine the dressing, chicken, pasta, and fruit, tossing to coat well.
Serve salad on lettuce leaves.
Yield: Serves 4.
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
2 tbsp lime juice
2 tsp packed Splenda Brown Sugar Blend
1 tsp dry mustard
1 tsp ground ginger
3 nectarines, chopped coarsely
1 cup green grapes
Lettuce leaves for serving
Spray a medium-size nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the chicken to the skillet and cook 3 to 4 minutes on each side or until cooked through. Remove from heat and refrigerate 10 minutes. Remove from fridge and cut into cubes.
Cook the pasta according to the package directions but omit any salt or butter; drain. Rinse with cold water and drain well.
In a small bowl, combine the mayo, yogurt, lime juice, Splenda, mustard, and ginger to make the dressing.
Combine the dressing, chicken, pasta, and fruit, tossing to coat well.
Serve salad on lettuce leaves.
Yield: Serves 4.
file photo for reference - not this recipe
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