I’m trying to eat healthier this summer, but I don’t want to give up even a little flavor. This was a perfect solution. I adapted this recipe from a local restaurant, and it turned out so well, I had it for dinner one night and lunch the next day.
Fill a bowl with a dark-green lettuce blend.
Mix in chopped fresh mint.
Cover with strawberry halves.
Sprinkle with reduced fat feta cheese.
Top the salad with a baked chicken breast.
I’ve eaten this without chicken, with cold chicken, and with chicken warm from the oven. Each combination was wonderful.