May 22, 2006

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Cooking Low Carb: Aladdin Salad

I first had this fantastic salad at the Aladdin Restaurant in San Diego It was easy to duplicate, and way too good to leave out! If you're ever in San Diego, I highly recommend that you go to the Aladdin, by the way. I'm going there for Memorial Day Weekend, and I just may visit the Aladdin again.

8 ounces boneless, skinless chicken breast
Salt and pepper
8 cups romaine, broken up
1 cup chopped fresh cilantro
1/4 cup thinly sliced sweet red onion
1/3 cup bottled balsamic vinaigrette - I like Paul Newman's
1/2 cup crumbled feta
1/3 cup shelled pistachios (look for these at Mediterranean or Middle Eastern groceries, or at a health food store with a good bulk section.)
1 medium ripe tomato

Preheat your electric tabletop grill, while you salt and pepper your chicken lightly. Throw it on the grill, and set a timer for 6 minutes or so.

While the chicken's cooking, assemble the romaine, cilantro, and onion in a large salad bowl, pour on the dressing, and toss it well. Pile this mixture on two serving plates. Scatter the feta and pistachios over the greens.

When your chicken is done, slice it, and divide it between the two salads. Slice your tomato into eighths, and arrange four slices around each salad, then serve.

2 large servings, each with 18 grams of carbohydrate and 7 grams of fiber, for a usable carb count of 11 grams. 40 grams protein, 1333 mgs potassium, and 320 mgs calcium!

(Reprinted with permission from 15 Minute Low Carb Recipes by Dana Carpender, copyright 2003 Fair Winds Press)

Posted by HoldTheToast at May 22, 2006 10:10 PM