Well I made it to Day 4 of my 28-day challenge. With the weekend I will admit to having a few cheats (i.e.: pizza for lunch on Saturday), but overall have been fairly regimented. Today was a great day for a double duty workout (bike ride on the trail–definitely one of my happy places–and a swim at my pool). I was energized after giving my body a rest on Saturday and the beautiful weather made me want to be outside.
But before getting out there I did take some time to prepare two dishes. Here is one that is easy and delicious! I’ll post the other later this week
Skinny Greek-Style Chicken Spinach Salad.
courtesy of skinny kitchen.com
1/4 cup light balsamic, vinaigrette, or Caesar dressing (I used light champagne dressing)
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon dried oregano
6 cups fresh spinach leaves
1 cup chicken breast chopped and cooked (optional–season to taste)
1 cup chopped cucumbers
1 cup chopped red, yellow or orange bell pepper
1 cup grape tomatoes, whole or halved
1/3 cups finely chopped red onions
1/4 cup fat-free feta cheese
5 kalamata olives, pitted and sliced
1. In a small bowl add dressing ingredients and mix together. Refrigerate until ready to toss the salad.
2. In a large bowl, add all salad ingredients. Toss with dressing.
3. Divide salad among 2 plates. Top each salad with cheese and olives
Makes 2 main course salads (each salad about 4 cups)
Nutrition Facts: for 1 main course salad including olives on top
281 calories, 10g fat, 30g protein, 19g carbs, 5g fiber, 321mg sodium, 3g sugar