Our First Healthy Meal

I made this for my family on Monday and was not sure how it would go over. Especially because we do not eat so healthy around here. Pizza, Chicken nuggets, pop-tarts, cold cereal and any take -out food is usually what we are eating. So this was a change. The whole meal took less than 10 minutes to make, and they all LOVED it!!! The only thing I didn't use was radishes and onions. I also cooked the chicken on the George Foreman grill for about 4 minute and it tasted delicious. I have one son who didn't want a salad so I just gave him the chicken and fruit on the side and he ate it all My other kids loved it. In fact Brinley took it for lunch the next day.
Then Bridger asked if we could have it again another day!! I was excited that my kids want to eat better too!!

I got this out of my favorite cook book "Eating for Life" by Bill Phillips I highly recommend it!!
That will be my only secret I am sharing because I love the cook book so much. Unfortunately I am a Blackner which means I am kinda competitive, so watch out!!!!:)
Good Luck y'all

Caribbean Chicken Salad
Grilled chicken on a bed of vegetable and fruit, topped with honey-Dijon dressing.

4 portions chicken breast (about 1 lb)

2 tsp McCormick Montreal Chicken Seasoning

1 bag of baby romaine salad blend

1 bag romaine salad blend

1 cucumber, sliced

1 red onion, sliced

1 cup radishes, sliced

1 red bell pepper, diced

2 tomatoes, diced

1 can (11 oz) mandarin oranges, drained

1 can (8 oz) pineapple tidbits, drained

½ cup reduced-fat cheddar cheese, shredded

½ cup lite honey-Dijon salad dressing

Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes, until no longer pink in the center.

While the chicken is cooking, combine the baby romaine salad, romaine salad blend, cucumber, red onion radishes, red bell pepper and tomatoes in a large mixing bowl and toss.

Divide the salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese.

Place the cooked chicken on a cutting board, let it cool slightly, then slice into ½-inch stripes.

Top each salad with a portion of chicken. Pour honey-Dijon dressing over salads. Serve and enjoy!!

In this book they don't give calories they go by portions and less fatty food. However if you are calorie counting I figured it was about 330 calories a serving with the dressing.