Quick and Easy to Make Low Carb Chicken Salad

Ingredients:

• 6 ounces Skinless Chicken Breast
• 3 Cups Arugula, Raw
• 1 Cup Green Leaf Shredded Lettuce
• 2 Sweet Red Peppers, Chopped
• 1 Onion, Chopped
• 1 Teaspoon Rosemary, Chopped
• 3 Cloves Garlic, Minced
• 2 Teaspoons Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1/4 Cup Chicken Broth
• 1/4 Cup Water

Instructions:

• Rub chicken with 1 minced garlic clove.
• Marinate in refrigerator for about one hour.
• Preheat oven to 400° Fahrenheit
• Roast peppers, onion, 2 cloves of garlic, and olive oil for 25 minutes and combine rosemary, chicken broth, and water.
• Cover with tinfoil and roast for 20 minutes and add to a food processor with the red-wine vinegar and puree. 
• Spray skillet with cooking spray and heat to medium.
• Saute the chicken about 4-5 minutes and sprinkle with pepper. 
• Flip the chicken and saute until done, about 4-5 minutes.
• Remove chicken from heat and slice.
• On a large plate or in a large bowl, combine the lettuce and arugula. 
• Top with the chicken and dressing.