One of my favorite tricks when I eat out is to order a lettuce-wrapped burger and sub a side salad (no tomatoes or croutons) for the fries. I ask for the salad and bleu cheese dressing to go so I can make it into another meal later (and keep myself from overeating at the restaurant).
This is that “other meal” and it is especially wonderful during hot weather. You can also make it with your own ingredients instead of leftovers.
Bleu Cheese Chicken Salad
1/8 cup water
1 tablespoon sugar-free syrup (your choice of flavor)
1/2 chicken breast or 2 chicken tenders (raw or cooked)
Salt to taste
1 cup mixed salad greens (your own or salad left over from restaurant meal)
1/8 cup bleu cheese dressing (your own or left over from restaurant meal)
1 tablespoon sugar-free syrup (same flavor as above)
Bleu cheese crumbles (optional)
In a small frying pan, heat water and 1 tablespoon syrup. Add chicken; turn with a spatula several times and cook until the liquid has evaporated and the chicken is cooked, but is still moist. Salt to taste.
Chop into bite-sized pieces with the spatula if desired. (I keep frozen chicken tenders in my freezer and just pull out a couple for this recipe and put them into the water/syrup frozen. Make sure the chicken gets cooked through if you do this.)
While the chicken is cooking, put the mixed greens on a salad plate. In a small bowl, mix bleu cheese dressing and remaining 1 tablespoon syrup; set aside.
When the chicken is done, put it on top of the mixed greens. Drizzle with bleu cheese dressing mixture. Sprinkle with bleu cheese crumbles if desired.
This recipe is really yummy with Da Vinci Coconut sugar-free syrup. It is also good with fruity sugar-free syrups like orange, lemon, or pineapple.
This makes 1 serving. Carb count depends on your salad and dressing choices.