Category: Salads

Serves: 2

Ingredients

• 2 portions yam, peeled, sliced
• 2 portions chicken breast (about 8 oz)
• 1 tbsp olive oil
• 1 lemon, halved
• ¼ tsp Spike seasoning
• 4 cups romaine lettuce, cut into bit-size pieces
• 1 carrot, shredded
• Freshly ground black pepper

Directions

1. Preheat grill to high.
2. Lightly coat a small skillet with cooking spray and place over low heat. Place yam slices in the skillet and cook 8 minutes, turn and cook another 8 minutes, or until fork tender.
3. While the yams are cooking, place the chicken on a hot grill and cook for about 6 minutes on each side, until no longer pink in the center. Let the chicken cool slightly, then slice into ½ inch strips and set aside.
4. In a small mixing bowl, combine the oil, lemon juice and Spike seasoning; mix well and set aside.
5. Divide romaine lettuce and place on two separate plates. Sprinkle with shredded carrot. Top with a portion of sliced chicken.
6. Pour lemon dressing over salads and top with freshly ground black pepper. Place a portion of cooked yam slices on each plate. Serve and enjoy!

Nutrition Facts

Calories 309, Fat 10g, Cholesterol 55mg, Sodium 243mg, Carbs 29g, Sugars 24g, Fiber 5g, Protein 26g