"Taste Great, Less Filling BLT Chicken salad"

1-6 0z chicken breast, trimmed of fat and sinew

2 Tbl citrus vinaigrette (1 Tbl lemon juice, 1 Tbl white balsamic vinegar, 2 Tbl cilantro leaves, salt & pepper to taste, 2 Tbl olive oil, 2 Tbl granulated sugar substitute, 1 tsp Tabasco - puree in processor, refrigerate)

2-heads of frissee lettuce

1- lg heirloom tomato or suitable fresh tomato-diced

6 pcs Turkey bacon-diced

1 shallot-minced

1 Tbl granulated splenda or sugar substitute

Tbl minced Italian parsley

1 Tbl olive oil

1/2 cup white balsamic vinegar

1 Tbl Dijon

1/2 cup pine nuts

1/2 egg white beaten with 1 Tbl granulated splenda or sugar substitute



Split chicken breast to from a heart shaped breast. Place between sheets of plastic film and pound with meat mallet until paper thin. Peel back film and brush with citrus vinaigrette, replace, film, flip, and repeat. Allow to marinate in refrigerator for 2 hours. Heat olive in heavy skillet, add shallot and bacon, season with salt & pepper to taste, cook until shallots are soft. Add sugar, vinegar, parsley, & Dijon, bring to boil, set aside and keep warm. Combine pine nuts with egg white & sugar, place on baking sheet, place in 350 degree oven until golden brown, remove and toss to separate. Heat large skillet, spray chicken with non stick vegetable spray, cooked chicken on plate. Toss trimmed frissee with bacon vinaigrette - place on top of chicken garnish with tomato and pine nuts.