Low Carb Salads And Dressings Recipes

Ingredients:

1 lemon vinaigrette, (see recipe)
1 tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp freshly-ground black pepper
1 1/2 lb chicken cutlets
2 tbsp olive oil, divided
6 cup mesclun salad greens - (loosely pac
1 = (or spring salad mix)
2 oz ricotta salata

Instructions:

Combine 1 tablespoon of the Lemon Vinaigrette with the lemon juice, salt
and pepper in a shallow bowl or plate. Add chicken and toss to coat. Let
stand 15 minutes. Pat chicken dry.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half
the cutlets; cook 3 to 4 minutes per side, until golden and cooked
through. Transfer to plate and cover with foil; repeat with remaining
cutlets.

When ready to serve, toss greens with remaining dressing. Arrange cutlets
on plates, and top with greens. With a vegetable peeler, shave shards of
cheese over each salad.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 37.5 grams
Fat: 27.5 grams
Calories: 420

Comments: Ricotta salata, which tops the salad, can be found in the
gourmet cheese section of your supermarket or in Italian delicatessens.

Description:
"These light and tasty chicken cutlets aren't breaded -- they're
marinated, then quickly sautéed."

Servings: 4