This low-carb meal is beautiful in both presentation and taste. This recipe calls for fresh strawberries, but feel free to experiment with whatever berries you like! Recipe submitted by Sydney Mathis.
1 lb boneless chicken breasts
1/3 cup red wine vinegar
1/2 cup sugar
1 cup olive oil
2 packets True Lemon
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 heads Bibb or Romaine lettuce, rinsed and torn into pieces
1/2 a red onion, thinly sliced
1 1/2 cups strawberries, sliced
1/2 cup dry roasted macadamia nuts, coarsely chopped (or slivered almonds)
1/2 cup crumbled feta cheese (optional)
- Preheat the grill to medium-high heat.
- Grill chicken for approximately 8 minutes on each side, or until juices run clear. Remove from grill, cool, and slice.
- In a small jar, combine the vinegar, sugar, olive oil, True Lemon, mustard, salt, and pepper. Shake to combine.
- Assemble salad into two servings. Drizzle with vinaigrette and serve.