Recipe for Warm Chicken and Radish Salad with Wilted Romaine 
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Yield:
2
Ingredients:
Amount Ingredient
1/4 cup olive oil plus
1 tbl olive oil
12 tbl red wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 pkt sugar substitute
1 lb boneless skinless chicken breast filets
1 sm red or yellow bell pepper thinly sliced
2 x garlic cloves finely chopped
1 cup quartered radishes - (abt 4 oz)
3 x green onions cut 1" diagonally
Instructions:
Instructions: In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside.

Heat oven to warm setting. Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Sprinkle chicken with salt. Cook 5 minutes per side until golden brown and cooked through. Thinly slice chicken; place in oven to keep warm.

In same skillet, cook pepper about 5 minutes, until soft. Add garlic and cook 1 minute more. Stir in radishes and green onions. Cook 5 minutes, until radishes are crisp-tender. Mix in lettuce and chicken. Heat through until lettuce wilts slightly.

Transfer to a bowl; toss with dressing until evenly coated. Serve immediately.

This recipe yields 2 servings.

Description: "Low-carb radishes arent only good for salads cooked, they make a fine vegetable side dish or substantial salad component."

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