Left Over Chicken Salad
Use left over chicken to make a refreshing lean and green meal for lunch or dinner!
6 oz cooked boneless, skinless chicken breast - chopped, sliced, or shredded
1 1/2 cups lettuce greens
3/4 cup other chopped veggies (tomatoes, cucumbers, broccoli, etc.)
Low-calorie salad dressing (I use Wishbone salad spritz)
Place salad greens on plate. Add veggies and chicken. Top with dressing.
Optional: Substitute 1/4 cup of low-fat cheese for 1 oz of tuna
NOTE: This recipes makes ONE Lean & Green meal.