Chicken and Veggie Salad
Pair lettuce, asparagus and tomatoes with flavorful vinaigrette dressing
8 asparagus spears, trimmed, cooked, cut into 2-inch lengths (about 1 c.)
4 c. mixed baby lettuce
1 c. no-salt-added canned kidney beans, rinsed
1 c. cherry tomatoes, halved or quartered
Large boneless, skinless chicken breast, cooked, cut in strips (about 8 oz.; 2 c. strips)
2½ Tbsp. reduced-sodium chicken broth
1½ Tbsp. olive oil
1 Tbsp. white wine vinegar
1½ tsp. Dijon-style mustard
½ tsp. minced fresh thyme or ¼ tsp. crushed, dried thyme
½ tsp. salt
¼ tsp. pepper
¼ c. low-fat granola*
Place asparagus in large, deep platter. Layer with lettuce, beans and tomatoes. Arrange chicken strips on top.
Stir together broth, oil, vinegar, mustard, thyme, salt and pepper in a small bowl.
Pour over salad just before serving.
Sprinkle on granola and toss salad to mix.
Makes 4 (1½-cup) servings.
*Choose granola without added nuts, fruit or excess sweetener.
Nutrition information per serving: 210 calories; 6 g total fat; 20.75 g protein;17 g carbohydrates; 40 mg cholesterol; 400 mg sodium; and 5 g dietary fiber.