Chicken Chopped Salad

From the Book, THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books. All rights reserved.

Chicken Chopped Salad

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    Ingredients

    1 herb-roasted chicken breast 2 tablespoons canned garbanzo beans, drained and rinsed
    2 cups chopped mixed greens 1/4 teaspoon olive oil
    1/4 cup chopped jarred roasted pepper 1 tablespoon white wine vinegar
    1/4 cup chopped tomato 2 teaspoons Dijon mustard
    1 Persian cucumber, chopped 1 teaspoon agave

    directions

    Total:
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    • 1

      Season chicken breast with oil and herbs (1/4 teaspoon herbs of your choice).

    • 2

      Bake at 375-degrees for 40 minutes or until juices run clear.

    • 3

      Cube cooled chicken and toss lightly with all remaining ingredients.

    • 4

      Mustard vinaigrette: mix white wine vinegar, Dijon mustard and agave.

    nutritional information

    Calories:
    271
    Fat:
    10.5 g
    Carbohydrates:
    18 g
    Protein:
    28 g
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