| Ingredients: | Makes 2 servings | |
| Chickenbreast without skin | 180 g | |
| Romaine lettuce | 400 g | |
| Balsamic vinegar | 15 ml | |
| Dressing: | Olive oil | 45 ml |
| Egg yolks | 2 nos | |
| Mustard | 30 ml | |
| Salt | Dash | |
| Black pepper | Dash | |
| Steps: | 1. Cook chicken breast in salted water and shred into pieces. | |
| 2. Blend dressing into creamy form. | ||
| 3. Break lettuce up and top with chicken. | ||
| 4. Pour dressing on the top. | ||
| 5. Serve with Balsamic vinegar. | ||
| Per serving | |
| Energy (kcal) | 294 |
| Carbohydrate (gram) | 7.3 |
| Protein (gram) | 31 |
| Fat (gram) | 15.6 |
| Fiber (gram) | 3 |
The above information has been prepared by the Dietetic
Services of the Hong Kong Sanatorium & Hospital.
If you have any
comment or enquiry, please feel free to contact us at 2835-8748.