Greens, Chicken and Citrus Salad

While the kids have been off school for these 3 weeks, I let the boys each pick a night where they were "in charge" of dinner. Obviously this meant a lot of help from me, but I still tried to let them do what they could do. I let them flip through cookbooks, and of course they were drawn to anything with pictures. Tonight Isaac set the table, and helped to make this delicious salad.

With a short ingredient list, and only 15 minutes of prep time, this was a great summer dinner.

Greens, Chicken, and Citrus Salad

Serves: 4 (2-cup)
Details: Grapefruit brings a refreshing taste, a pretty look, and a healthy dose of vitamin C and fiber to this salad. (Phase 2)

Ingredients:
2 tablespoons minced red onion
2 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds boneless, skinless chicken breasts
1 (1-pound) head green leaf lettuce, torn into bite-size pieces (8 cups)
1 pink grapefruit, sectioned
Salt and freshly ground black pepper

Directions:
Combine onion, vinegar, 4 tablespoons of the oil, 1/4 teapsoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side. Remove from heat, cut into 1/2-inch clisces, and toss with 3 tablespoons of the dressing.

Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl. Season to taste with salt and pepper. Serve salad topped with chicken slices.

Nutritional Information:380 calories
20 g fat (3 g sat)
8 g carbohydate
41 g protein
2 g dietary fiber
190 mg sodium