Veg Out!
Serving Size: 1 salad (entire recipe)
Calories: 380
Fat: 7.5g
Sat Fat: 1.5g
Sodium: 923mg
Carbs: 50g
Fiber: 20g
Sugars: 23.5g
Protein: 30.5g
PointsPlus® value 9*
SmartPoints® value 5*
HG Tip! If you can only find sun-dried tomatoes that are packed in oil, drain and rinse them really well, and then pat dry. This will get rid of excess fat.
A salad packed with veggies and lean protein should not -- we repeat, SHOULD NOT -- have a calorie count as high as the one at California Pizza Kitchen. We HG-ified this salad and give it TWO YUMS UP!
Ingredients:
6 stalks asparagus
2 cups eggplant cut into 1-inch cubes
1 cup red bell pepper cut into 1-inch pieces
2 artichoke hearts packed in water, drained, halved lengthwise
One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
Dash each salt and black pepper
2 tbsp. frozen sweet corn kernels, thawed
2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
3 cups chopped romaine lettuce
1 oz. (about 2 tbsp.) diced avocado
2 tbsp. low-fat or fat-free balsamic vinaigrette
1 tsp. Dijon mustard
Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.
Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.
Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.
Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.
In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!
MAKES 1 SERVING