Arugula Chicken Salad
2 cups baby arugula
2 ounces shredded cooked chicken breast
2 green onions, trimmed and diced
½ cup shelled edamame
¼ avocado, diced
3 mushrooms, washed and sliced thin
1 tablespoon balsamic vinegar
2 tablespoons nonfat Caesar dressing
Ground black pepper to taste
Combine all ingredients in a medium bowl. Stir carefully to blend. Transfer to a dinner plate.
Makes 1 main-course serving.
Note: recipe can easily be increased to 2, 3 or 4 servings.
Nutrition Information: Nutrition Information per Serving:
413 calories, 16.2 g total fat, 2.4 g saturated fat, 10.7 g monounsaturated and polyunsaturated fat, 48 mg cholesterol, 7.5 g dietary fiber, 38.3 g protein, and 439 mg sodium. One serving of this recipe provides an excellent source of dietary fiber, vitamin A, potassium, and phosphorus. Note: 82% of the sodium in this recipe comes from the salad dressing. This amount could be reduced by using a lower sodium dressing.
Cost per Serving: $3.46
Pricing Note: all ingredients were at “regular” prices except for the boneless, skinless chicken breasts (on sale @ $1.99/lb.), the avocado (at 1.00 each on sale), and the mushrooms (on sale for $1.67 for 8 oz. package). Note: the cost per serving can be reduced to $2.51 by simply substituting ½ cup canned cooked beans for the edamame in this recipe.