Prep: 12 min
Cost per Serving: $1.61 

If you'd like your salad even spicier, sprinkle with 
hot-pepper sauce.

 1/2 cup spicy 8-vegetable juice
 1/3 cup bottled low-fat Italian dressing
 4 grilled chicken-breast halves, cut in 1-inch pieces
 2 large ripe tomatoes (8 ounces each), cut in 1-inch 
pieces (3 cups)
 1 large cucumber (8 ounces), scrubbed and cut in 1-inch 
pieces (1 3/4 cups)
 1 large yellow bell pepper, cut in 1-inch pieces (1 
1/2 cups)
 1/4 cup sliced scallions
 6 leaves romaine lettuce

1. Mix 8-vegetable juice and Italian dressing in large 
2. Stir in chicken, tomatoes, cucumber, bell pepper 
and scallions. Toss to coat.
3. Arrange lettuce on serving platter. Spoon on chicken 
* Serves 4. Per serving: 231 cal, 28 g pro, 12 g car, 
2 g fat, 66 mg chol, 343 mg sod.
Exchanges: 2 1/2 vegetables, 3 lean meat

Poultry Recipes Index 2 | Main Course Recipes Submenu
Recipe Categories | The Kitchen
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