Fruit & chicken dinner salad

Doesn't this look good?  It tastes even better.



We made each plate separately so everyone could have as much or little as they liked.



For each serving:

Bed of greens- we used a mix of baby spinach and spring greens

English (seedless) cucumber, sliced and quartered

Cantaloupe, chunked

Strawberries, quartered

Blueberries

1 chicken tender, diced  We seasoned with Lawry's garlic salt mixed w/parsley and baked-  you can grill or broil-  no skin!  (If you are huge meat eaters, you can use more, but this was just the right amount for the perfect balance and even the non-dieters found it to be plenty.)

Sharp Vermont White Cheddar shredded over top

Drizzle of Annie's all natural light raspberry vinaigrette (I found 1 Tbsp to be plenty, 2 Tbsp is a serving size)



Absolutely delicious and filling-  here it is drizzled with the vinaigrette.  No one knows this is a low cal meal unless you tell them.



I was going to add pistachios to mine but completely forgot them- it didn't need anything else, but I love nuts or seeds on a salad so next time we make this I will probably add some.



Enjoy.