|12 ounces||Chicken tenders|
|4 cups||Spinach; shredded|
|2 cups||Romaine lettuce; washed, torn|
|8 slices||(thin) red onion|
|2 tablespoons||Blue cheese; crumbled (1 oz)|
|1 large||Grapefruit; peeled, sectioned|
|½ cup||Frozen citrus brand concentrate; thawed|
|¼ cup||Prepared fat free Italian salad dressing|
Date: Fri, 09 Feb 1996 20:23:20 EST From: AKSC87A@... (MARY JO KNAPPER) Cut chicken tenders into 2x1/2-inch strips. Spray large nonstick skillet with cooking spray, heat over medium heat until hot. Add chicken tenders, cook and stir 5 minutes or until no longer pink is center. Remove from skillet.
Divide spinach, lettuce, onion, cheese, grapefruit and chicken among 4 salad plate. Combine citrus blend concentrate and Italian dressing in small bowl, drizzle over salad. Garnish with assorted greens, if desired. Makes 4 servings.
Per servings: 216 calories, 4 g fat, 55 mg cholesterol, 361 mg sodium, 23 g carbohydrate, 23 g protein.
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