Summer Harvest Salad

Summer Harvest Salad

8 oz boneless, skinless chicken breast, cooked
4 oz fresh mozzarella cheese pearls
1 ripe avocado, chopped
16 cherry tomatoes, halved
2 cups fresh salad greens
1/4 cup fresh basil
1 cup balsamic vinegar

Make a reduction of balsamic vinegar by bringing it to a boil in a saucepan and then simmering on medium heat until the vinegar is the consistency of thin syrup. Refrigerate.

Rinse and chop salad greens and fresh basil. Divide onto 4 individual plates. Top with chicken, mozzarella cheese, avocado, and cherry tomatoes. Drizzle with balsamic vinegar reduction. Makes 4 servings.

Nutrition information per serving: 325 calories, 26 grams protein, 15 grams fat, 18 grams carbohydrate, 243 mg sodium.

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About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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