Ingredients
For The Salad:
- 2 egg whites
- Pinch of stevia
- Pinch of cinnamon
- 1/4 cup pecans
- 2 chicken breasts
- head of romaine lettuce
- 1/2 red onion
- 1 small avocado
- 1/2 cup fat-free or low-fat feta cheese
For The Dressing:
- 1/4 cup sugar-free maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat your grill to high and your oven to 400 degrees Fahrenheit.
- In a small bowl, mix the egg whites, stevia, and cinnamon. Add the pecans and stir until well-coated.
- Place the pecans on a small baking sheet lined with parchment paper. Bake in the preheated oven for 5-7 minutes, until toasted. Set aside.
- By this time, your grill should be preheated. Put the chicken on and grill for 10-12 minutes, until no longer pink inside. Flip only once.
- While the chicken cooks, tear up the lettuce and divide evenly between two plates.
- Dice the red onion and roughly chop the avocado.
- Divide the onion, avocado, and feta cheese between each plate.
- Break the pecans into small pieces and also divide between the plates.
- In a small bowl, mix the maple syrup, Dijon mustard, white wine vinegar, garlic powder, and salt into a dressing. Set aside
- Once your chicken is cooked, slice it against the grain and place a breast on top of each salad.
- Drizzle with dressing and enjoy.