When Smith Mountain Lake’s summer heat leaves you craving a healthy, refreshing, but not too filling meal, a good salad can be just the thing to satisfy your palate. If that sounds about as appealing as an appetizer of toasted cardboard, then perhaps you’ve never been exposed to a true gourmet salad, something like this smoked chicken salad with raspberry-balsamic vinaigrette from the South Beach Diet Cookbook:
¼ cup sugar-free raspberry jam
3 tablespoons extra virgin olive oil
¼ cup balsamic vinegar
¾ pound boneless smoked chicken breast, cut into 3” strips
6 cups mesclun mix
2 cups fresh raspberries
¼ cup toasted sliced almonds
In a resealable jar, combine the jam, oil, and vinegar. Seal and shake vigorously.
In a large bowl, gently toss the chicken with the dressing. Line a large platter or bowl with the mesclun. Top with the chicken mixture, raspberries, and almonds. (Or, if desired, place the chicken on the mesclun and serve the dressing on the side or drizzled over the top and topped with the raspberries and almonds.) Makes four servings.
Per serving: 270 calories, 17 g fat, 3 g saturated fat, 18g protein, 25 g carbohydrate, 6 g dietary fiber, 33mg cholesterol, 800 mg sodium.