Next Generation Life Fitness

Fresh Tarragon Chicken Salad

Preptime: 10 min.
Cooktime: 15 min.

Calories: 257
Carbs: 8g
Fat: 8g
Fiber: 3g
Protein: 36g
Satfat: 1g
Sodium: 429mg

Ingredients:
1/2 cup Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing
1 jar of roasted red peppers or Roasted Red Pepper (see recipe)
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 tablespoons fresh tarragon
8 cups mesclun greens
2 large tomatoes, quartered

Directions:
1. Make the Roasted Garlic Vinaigrette and set aside.

2. Make the Roasted Red Pepper and set aside.

3. With a meat pounder, flatten the chicken breasts between 2 sheets of waxed paper. Season with salt and pepper.

4. Spray a hot skillet with non-stick cooking spray. Cook each side of the chicken until golden brown and cooked through, about 4 to 6 minutes per side.

5. Slice or shred the chicken into strips. Toss the chicken with tarragon and half of the vinaigrette.

6. In a separate bowl, toss the greens with the remaining vinaigrette. Divide the greens among 4 plates and top each salad with roasted peppers, chicken and tomatoes.