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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I have not tried this salad. I'm posting this for safe keeping. I found this recipe in All You magazine. This recipe is from Benefiber. Each serving contains 2 teaspoons of Benefiber. Ingredients:
3 tablespoons paprika |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt, divided |
1 garlic clove, minced |
1/4 cup lime juice |
1 tablespoon honey |
1/8 cup benefiber fiber supplement, plus 2 tsp (optional) |
1 1/2 lbs boneless skinless chicken breast halves |
2 bunches mixed greens |
1 hard-boiled egg, chopped |
1 tomato, cut into wedges |
1 small cucumber, sliced |
3 ounces sliced black olives |
Directions:
1. Combine first 6 ingredients and 1/4 teaspoon salt in small bowl; set aside.
2. For dressing, combine lime juice, honey, remaining salt and Benefiber powder in another small bowl; set aside.
3. Dust chicken breasts generously with seasoning mix.
4. Place in skillet, cook over high heat until blackened and cooked through, 4-5 minutes per side. Let cool slightly; cut into slices.
5. Arrange lettuce in shallow serving dish. Place chicken slices in center. Garnish with egg, tomato, cucumber and olives. Pour honey lime dressing over top.
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