NY2ATL's LOW CARB RECIPES
GREEK SPINACH SALAD---MARINATED GRILLED CHICKEN BREAST
Greek Spinach Salad
3 tablespoons red wine vinegar
1 clove garlic, pushed through a press
1/4 cup olive oil
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
1/2 jar (4 ounces) roasted red peppers, drained, patted dry and cut into strips
1/4 cup coarsely chopped walnuts (optional)
Marinade
Juice of 4 lemons,
5 garlic cloves, peeled and pushed through a press
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
Add chicken breast and marinate, refrigerated, for at least 2 hours.
Prepare a medium grill.
Grill chicken until cooked through.
Slice and serve over Greek Spinach Salad.
Ingredients:
1 package (10 ounces) fresh baby spinach, stemmed, washed and dried3 tablespoons red wine vinegar
1 clove garlic, pushed through a press
1/4 cup olive oil
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
1/2 jar (4 ounces) roasted red peppers, drained, patted dry and cut into strips
1/4 cup coarsely chopped walnuts (optional)
Directions:
In a large salad bowl, combine vinegar and garlic.
Add oil in a thin, steady stream, whisking constantly until smooth.
Add spinach and onion to dressing and toss to coat.
Gently mix in feta and pepper strips.
Divide salad on plates; sprinkle with walnuts.
Top with grilled, marinated chicken breast (see recipe below)
Marinated Chicken Breast
Ingredients:
2 pounds boneless, skinless chicken breast, pounded to 1/8 in. thicknessMarinade
Juice of 4 lemons,
5 garlic cloves, peeled and pushed through a press
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
Directions
Add chicken breast and marinate, refrigerated, for at least 2 hours.
Prepare a medium grill.
Grill chicken until cooked through.
Slice and serve over Greek Spinach Salad.
