South Beach Diet Blt Chicken Salad Recipes

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SOUTH BEACH CHICKEN-PISTACHIO SALAD



South Beach Chicken-Pistachio Salad image

Make and share this South Beach Chicken-Pistachio Salad recipe from Food.com.

Provided by Tarbean

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup pistachio nut, shelled and finely ground
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground (plus a pinch)
4 boneless skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/2 cup sweet white onion, diced
1 head romaine lettuce
1 teaspoon sweet white onion, grated
1 large avocado, pitted and peeled
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water

Steps:

  • To make the salad:.
  • Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
  • Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
  • Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
  • To make the dressing:.
  • Puree the onion, avocado, oil, lime juice, and water in a blender.

Nutrition Facts : Calories 499.9, Fat 34.5, SaturatedFat 4.9, Cholesterol 68.4, Sodium 531, Carbohydrate 17.8, Fiber 9.3, Sugar 4.5, Protein 33.8

CHICKEN SALAD SOUTH BEACH FRIENDLY



Chicken Salad South Beach Friendly image

Make and share this Chicken Salad South Beach Friendly recipe from Food.com.

Provided by Samantha in Ut

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup nonfat sour cream
3 scallions, minced
1 tablespoon finely chopped fresh parsley
1/2 teaspoon grated lemon peel
salt
pepper
3 cups shredded cooked chicken breasts
8 large lettuce leaves

Steps:

  • In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend.
  • Add the chicken and toss to coat.
  • Serve on a bed of lettuce leaves.

Nutrition Facts : Calories 261.8, Fat 8.9, SaturatedFat 2.7, Cholesterol 92.5, Sodium 124.9, Carbohydrate 9.5, Fiber 1, Sugar 4.1, Protein 34.4

SOUTH BEACH DIET BLT CHICKEN SALAD



South Beach Diet BLT Chicken Salad image

This is a Phase 1 dish. This fun twist on a classic BLT provides 2 servings of vegetables per serving. SUBSTITUTE: Substitute 8 cups baby spinach leaves for the bagged mixed greens. JAZZ IT UP: Layer all salad ingredients except dressing in a clear glass bowl. Toss with dressing just before serving. VARIATION: Prepare as directed, substituting four salad plates for the serving platter.

Provided by Celeste

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) bag mixed salad greens
1.5 (6 ounce) packages grilled chicken breast strips, Oscar Mayer brand
1/2 cup shredded reduced-fat sharp cheddar cheese
1 cup cherry tomatoes, halves
1/2 cup red onion ring
4 slices turkey bacon, crisply cooked and cut into 1/4-in . pieces
1/2 cup low-fat ranch dressing

Steps:

  • Toss greens with chicken breast strips, cheese, tomatoes, and onions.
  • Spoon onto large serving platter; sprinkle with bacon.
  • Drizzle with dressing.

Nutrition Facts : Calories 243.1, Fat 11.4, SaturatedFat 2.4, Cholesterol 76.1, Sodium 585.4, Carbohydrate 8.3, Fiber 0.9, Sugar 2.9, Protein 26.1

SOUTH BEACH SALAD



South Beach Salad image

Make and share this South Beach Salad recipe from Food.com.

Provided by WendyMaq

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup green pepper, chopped
1/2 cup red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimento stuffed olives, halved
1 head boston lettuce
2 hard-boiled eggs, quartered
12 cherry tomatoes, halved

Steps:

  • Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
  • For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
  • Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
  • To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7

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