Biggest Loser - Recipes - Chicken Salad

TRUDI'S CHICKEN SALAD A LA SUZY

Ingredients:

4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
2 tablespoons Worcestershire sauce
1 tablespoon hot-pepper sauce
1 tablespoon lemon juice, preferably fresh-squeezed
- Olive oil spray
10 cups (about 10 ounces) spring mix salad greens
1 bell pepper (any color), sliced into strips
1 large cucumber, seeded and sliced into bite-sized chunks
32 baby carrots
1 cup alfalfa, broccoli, or mung bean sprouts
4-8 tablespoons light balsamic vinaigrette

Instructions:
In a large, resealable plastic bag, combine the chicken, Worcestershire sauce, hot-pepper sauce, and lemon juice. Seal the bag. Shake until the chicken is coated. Refrigerate for 1-2 hours.

Preheat a grill to high heat. Remove the chicken from the bag. Discard the marinade bag. Lightly mist the chicken with oil spray. Place the chicken on the grill. Reduce the heat to low. Cook for 3 to 5 minutes per side, or until the chicken is no longer pink and the juices run clear. Remove the chicken to a plate. Let stand for 10 minutes. Cover with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.

To prepare the salads: Cut the cooled chicken breasts into bite-sized strips. In each of four large, resealable plastic bags, combine about 2 1/2 cups of salad greens, one-quarter of the bell pepper, one-quarter of the cucumber, one-quarter of the carrots, one-quarter of the sprouts, and one-quarter of the reserved chicken. Seal the bags. Refrigerate for up to 3 days. Before packing for lunch, add 1 to 2 tablespoons of the vinaigrette to each bag. Seal the bag/s.

Just before serving, shake the salad to toss with the vinaigrette. Pour into a serving bowl or eat from the bag.
Makes 4 servings

Per serving: 258 calories, 32 g protein, 24 g carbohydrates, 4 g fat, <1 g saturated fat, <1 g polyunsaturated fat, trace monounsaturated fat, 66 mg cholesterol, 8 g fiber, 463 mg sodium

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