The New Meaning of “Fast Food”

DAVID KIRSCH IN A NEW YORK MINUTE

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The New Meaning of “Fast Food”

Wednesday, September 22, 2010

If you are like me, an on-to-go New Yorker with a non-stop schedule, you just don’t have time to cook five meals a day. But take the excuse “I don’t have time for a healthful meal” and put it to rest.

Cooking in a New York minute is a skill I’ve perfected over the years, and I’d like to share with you some of my favorite “fast food” recipes. This week you’ll learn to create 15-minutes meals that are short on effort, long on flavor. And you’ll spare the calories and grams of unnecessary fat of traditional fast food.

What’s on the menu today? My Chopped Salad with Roasted Chicken and Tomatoes is a quick lunch or dinner that’s great whenever you’re in a rush!

You’ll need:
1 cup of baby spinach, stems removed
1cup of mixed field greens, chopped
1 cup halved cherry tomato
1 scallion, thinly sliced
2 tablespoons red Wine Vinaigrette
1 boneless, skinless chicken breast, cooked and sliced into 1-inch strips

To prepare: Wash the spinach and the field greens. Dry thoroughly. In a medium bowl, place the greens, tomato, and scallion. Toss with vinaigrette to coat the greens. Arrange the chicken on top.

Makes 1 serving. Per serving: 200 calories, 29 g protein, 13 g carbohydrate, 4 g fat, 1 g saturated fat, 4 g fiber, 5 g sugar.