Categories: chicken- main dish

Ingredients

• Olive oil spray
• 3/4 lb. boneless, skinless chicken breasts, pounded to 1/2 inch thick
• Salt and pepper black pepper
• 2 slices whole-grain bread
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup plain nonfat yogurt
• 1 Tbsp. prepared horseradish
• 1 cup fresh blueberries
• 1 cup diced red bell pepper
• 1/2 cup sliced green onion
• 2 large wedges iceberg lettuce
• 1 large tomato, sliced
• 1/2 cucumber, peeled and sliced
• 3 Tbsp. reduced-fat vinaigrette

Directions

1. Heat a nonstick skillet over medium-high heat and coat with olive oil spray. Add the chicken and sauté 5 minutes, turn and cook on second side 3 to 5 minutes more or until chicken reaches an internal temperature of 165 degrees. Season with salt and pepper.
2. Remove chicken to a cutting board and slice into 1/2 inch by 7 inch strips.
3. Toast bread to desired crispness. Cut into cubes and set aside.
4. In a large bowl, stir together the mayonnaise, yogurt and horseradish. Stir in chicken, blueberries, bell peppers and green onion. Season with salt and pepper to taste.
5. To serve, divide the chicken mixture between two plates. Top with croutons. Place a wedge of lettuce on each plate next to the chicken salad. Next to the lettuce, alternate the tomato and cucumber slices. Sprinkle with salt and pepper and drizzle with vinaigrette.

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