Ingredients:
14 ounces boneless skinless chicken breasts
1/2 cup wholewheat bread crumbs
1 2/3 cups (5 ounces) chopped iceberg lettuce
3/4 cup (1 ounce) cleaned and chopped kale
1 medium (3 ounces) peeled and julienned carrot
5 radishes
1 cup (1 1/4 ounces) washed alfalfa sprouts
5/8 cup ranch dressing
Instructions:
1. Dredge the raw chicken in bread crumbs. Bake in oven at 350 degrees F for 15 minutes until all signs of pink have disappeared.
2. Cut vertically into thin slices.
3. Mix greens.
4. Place 1/2 cup of greens on each plate with 1 Tbsp of carrots.
5. Place 2 1/4 ounces of baked breaded chicken on top.
6. Garish each salad with a radish and 3/4 Tbsp of sprouts.
7. Serve each salad with 1 Tbsp of Ranch dressing (optional).
Nutritional Information:
Per Serving:
Calories 118 kcal; Protein 20 g; Carbohydrate 6 g; Total Fat 1.4 g; Saturated Fat 3 g; Cholesterol 47 mg; Vitamin A 3761 IU; Vitamin C 11 mg; Iron 1.1 mg; Calcium 32 mg; Sodium 95 mg; Dietary Fiber 1 g
