Ingredients

The following ingredients have 4 Servings
  • 2 Chicken breasts
  • Head of romaine lettuce
  • 1/2 Cup fat free or low fat feta cheese
  • 1/2 Red onion (diced)
  • 1 Small avocado (chopped)
  • 1/4 Cup Pecans
  • 2 Egg whites
  • Pinch of stevia
  • Pinch of Cinnamon
  • Honey Mustard Dressing:
  • 1/4 Cup sugar free maple syrup
  • 2 tsp Dijon mustard
  • 2 tsp White wine vinegar
  • 1/4 tsp Garlic powder
  • Pinch of Salt

Instruction

  • Preheat your grill to high, and your oven to 400 degrees F.
  • In a small bowl, mix the egg whites, stevia and cinnamon. Add the pecans, and stir around until well coated.
  • Place the pecans on a small baking sheet, lined with parchment paper. Bake in the pre-heated oven for 5-7 min, until toasted. Set aside.
  • By this time, your grill should be preheated. Put the chicken on and grill for 10-12 minutes, until longer pink inside. Flip only once! Or you will have chicken drier than the Sahara.
  • While the chicken cooks, tear up the lettuce and divide evenly between two plates.
  • Dice the red onion and roughly chop the avocado.
  • Divide the onion, avocado, and feta cheese between each plate.
  • Break the pecans into small pieces, and also divide between the plates.
  • In a small bowl, mix the sugar free maple syrup, dijon mustard, white wine vinegar, garlic powder, and salt. Set aside
  • Once your chicken is finished, slice it against the grain and place a breast on top of each salad.
  • Drizzle with honey mustard dressing and devour! Yum!