1/2 Cup sliced almonds
1 (8 ounce) package chicken strips
2 Tablespoons Canola oil
1 (5 ounce) package spring lettuce mix
1 container of fresh blueberries
1/2 cantaloupe, sliced
Preheat oven to 350 degrees. Lay the sliced almonds in a single layer on a baking sheet. Roast for 5 to 7 minutes or until toasted the way you like. Place the Canola oil in a skillet over medium high heat. Heat the chicken strips until heated through about 4 minutes, being sure to turn once. Place the lettuce mixture into 4 separate salad bowls. Layer the chicken strips on top of the lettuce. Add the blueberries and cantaloupe. Top with the roasted almond slices. Top with Dressing with a Kick.
Nutritional Information (Approximate Values):
Calories 485; Fat 33g; Protein 20.4g; Carb 33.1g; Fiber 3.8g; Iron 4.9mg; Sodium 559mgFree PDF Health Ebook...