Crunchy walnuts provide healthy omega-3 fats that can help build a better brain and keep you more focused during your day. For phase 1, serve this salad with a toasted whole wheat or whole grain pita.
Ingredients Serves 1
1 6-ounce boneless, skinless chicken breast, cubed
½ teaspoon garlic powder
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
¼ teaspoon freshly ground black pepper
10 walnuts, chopped
2 cups leafy greens
½ cup chopped bell peppers
½ cup chopped tomatoes
¼ cup chopped cucumber
Sprinkle the chicken with the garlic powder. Coat a large skillet with cooking spray and place over medium heat. Add the chicken and cook 4 to 5 minutes, stirring occasionally, until the chicken browns and is cooked through. Turn the heat off and stir in the balsamic vinegar, tomato paste, and black pepper. Sprinkle with the walnuts.
Transfer the greens to a large bowl along with the peppers, tomatoes, and cucumbers. Top with the chicken and serve immediately.
Tip: If you have leftover Mexican chicken, use it to top your greens, peppers, tomatoes, and cucumbers. Store you nuts in the fridge to keep them from going rancid.
Nutritional Stats Per Serving
(Serving size: 3 cups)
556 calories, 49g protein, 11g sugars, 26g carbohydrates, 29g fat (1g saturated), 125mg cholesterol, 9g fiber, 114mg sodium