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2 – 11oz (300 g each) boneless chicken breasts
6 Italian tomatoes
4 tbsp (60 mL) low sodium soya sauce
1 clove of garlic
2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tbsp (30 mL) sesame oil
2 green shallots
Juice from half a squeezed lemon
1 bag of mesclun greens
Bake the chicken in a 350°F (180°C) oven for 15 minutes.
Cut the tomatoes in quarters and place them on a baking sheet. Brush soya sauce on top, add a piece of garlic and sprinkle SPLENDA® Granulated over each piece.
Bake the tomatoes in a 225°F (100°C) oven for 1 hour and 30 minutes. Put tomato confit aside.
For the vinaigrette, mix the remaining ingredients, sesame oil, green shallots and lemon juice, with 4 quarters of tomato confit in the blender. Set aside.
In a bowl, mix the mesclun greens with a bit of the vinaigrette.
Thinly slice the chicken and place strips on top of the salad.
For decoration, add remaining quarters of the tomato confit to the plate and drizzle the remaining vinaigrette dressing over top.
Nutrition InformationAmount per Serving
Serving Size: 1/4 recipe
Total Calories: 260
Calories from Fat: 99
Total Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 85 mg
Sodium: 700 mg
Total Carbohydrates: 8 g
Fibre: 2 g
Sugars: 3 g
Protein: 33 g
NOTE: Nutrients based on a recipe made with low sodium soy sauce.