Monday, April 20, 2009

Grilled Chicken Salad

With the weather as hot as it has been...not cooking is a nice change! Use whatever protein you have leftover or grill some up for lunches later in the week!
Grilled Chicken Salad- 3 blocks
4 cups mixed greens (1 block carbs)
1/4 cup kidney beans (1 block carbs)
1 TB crumbled feta (1/2 block fat)
3 oz sliced grilled chicken (3 blocks protein)
Olive oil and balsamic vinegar dressing (2 blocks fat)
Post thoughts to comments.

1 comment:

Kim said...

Great workout this morning girly. You really know how to dish it out. Mondays are my favorite!!


CrossFit Santa Cruz Central