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Ginger Peachy Chicken
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Ginger and rosemary add flavor to mild-tasting chicken breasts. You can both brush the chicken with the oil and vinegar mixture and dress the salad with it.
Dressing:
1/3 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons grated fresh ginger
1 teaspoon dried crumbled rosemary
1/4 teaspoon crushed red pepper
1/4 packet sugar substitute
1/4 teaspoon salt
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
Salt
Freshly ground black pepper
2 medium ripe peaches, halved
10 ounces romaine lettuce, or mixed greens, cleaned
1/2 cup French feta cheese or mild goat cheese, crumbled
Heat grill to medium. For dressing: Whisk together oil, vinegar, ginger, rosemary, red pepper, sugar substitute and salt. Set aside 1 tablespoon dressing to brush on chicken.
Sprinkle chicken with salt and pepper; brush with reserved dressing. Let chicken stand for 15 minutes.
Grill chicken for 15 minutes, turning once halfway through cooking time, until just cooked through. Place peaches, cut-side down, on grill for 5 minutes, until softened. Cut chicken on the diagonal into 1/3-inch thick slices. Cut each peach half into 4 slices.
Toss greens with remaining dressing and divide on four plates. Top each salad with one-fourth of the chicken slices and one-fourth of the peach slices. Sprinkle with cheese.
Servings: 4
Carbohydrates: 8 grams
Net Carbs: 6 grams
Fiber: 2 grams
Protein: 39.5 grams
Fat: 37.5 grams
Calories: 530
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