This luscious salad is loaded with good fat—walnuts, avocado, and olives. Add crispy romaine lettuce and you’ve got a great-textured, mouthwatering salad.
SERVES 2

DIJON VINAIGRETTE
1⁄2 cup extra virgin olive oil 3 tablespoons red wine vinegar 1⁄4 teaspoon Dijon mustard 1 garlic clove Salt to taste Stevia powder (or Splenda) to taste
1 boneless, skinless chicken breast 1 small head romaine lettuce, washed and dried 1⁄4 cup chopped walnuts 6 Kalamata olives, halved and pitted 1 ripe avocado, sliced (see page 215)

1. Mix the vinaigrette in a blender.
2. Bring 2 inches of water to a boil in a deep skillet, reduce to simmer, and add the chicken breasts.
3. Simmer for 10 to 15 minutes. Check to see whether the chicken is completely cooked by cutting into the middle of the breast. The meat should be white, not pink, and juices should run clear, not red.
4. In a salad bowl, combine the lettuce, walnuts, olives, and avocado slices.
5. Add half of the dressing to the salad, toss well, and divide between two plates.
6. Slice the chicken diagonally and arrange on top of each salad.
7. Drizzle more dressing on top of the chicken and serve.

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