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Chicken dinner salad with green onion dressing

Preparation time: 10 minutes
Cooking time: 30 minutes to cook chicken

4 cooked chicken breasts (3 ounces each), boneless, skinless
4 cups iceberg lettuce, washed and torn into bite-size pieces
4 small tomatoes (about 3 1/2 inches in diameter) or 24 grape tomatoes
1 large cucumber (about 8 inches), sliced thinly
1 cup grated carrot

Dressing:
4 ounces green onions
1/4 cup canola oil or extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 packets Splenda
2 tablespoons water
1/4 teaspoon black pepper
2 dashes salt
1/4 cup fresh cilantro leaves (optional)

Cut chicken into bite-size cubes and set aside. Place 1 cup torn iceberg lettuce on each of four salad plates. Quarter each tomato and place quarters around each plate, or place 6 grape tomatoes on each plate. Distribute cucumber slices evenly between tomato slices on each plate. Top with grated carrots (1/4 cup per plate) and chicken.

Trim the roots and 2 inches from the tops of the green onions. In a blender or food processor, combine all dressing ingredients and blend thoroughly until well mixed. Pour approximately 1/4 cup dressing over each salad. Top with cilantro if desired.

Yield: 4 servings
Serving size: 1 breast on 1 1/2 cups salad

Nutrition Facts

Per Serving:
  Calories: 255
  Carbohydrate: 12 g
  Protein: 18 g
  Fat: 15 g
  Saturated fat: 2 g
  Cholesterol: 56 mg
  Sodium: 411 mg
  Fiber: 3 g
 
  Exchanges per serving: 1 starch, 3 lean meat, 1 fat
  Carbohydrate choices: 1

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