I wanted to share this recipe now (and I will also repost it when the "old" site comes back. It's the most awesome salad I've ever had. It's a bit of work, but well worth it. Enjoy!
Chicken, Green Bean, and Cheese Salad
(modified from version found on Epicurious.com)
2 large boneless chicken breast halves (0 carbs) (more for heartier appetites)
4 tablespoons soy sauce (no sugar added) (0 carbs)
4 tablespoons olive oil (0 carbs)
Freshly ground pepper
1-1/2 cups fresh green beans, trimmed and halved crosswise (4.25 carbs)
Dash of Splenda, baking soda, and salt (0 carbs)
1 tablespoon Dijon mustard (1.5 carbs)
1.5 tablespoons balsamic vinegar (3.45 carbs)
1/4 cup olive oil (0 carbs)
1-1/2 teaspoons minced shallots (.8 carbs)
1/2 teaspoon dried thyme leaves
Freshly ground pepper
1 tablespoon soy sauce (0 carbs)
1/4 cup coarsely chopped walnuts (2.2 carbs)
1 small tomato, chopped (3.2 carbs)
Mixed greens (amount can vary based on appetite; so will carb count)
4 tablespoons goat cheese, crumbled (feta or cheddar work well, too) (.6 carbs)
Flatten chicken breast with a meat mallet until ¾". Combine soy sauce, olive oil, and pepper in zip-lock bag; add chicken. Let marinate for 20 minutes.
Cook beans in pot of water with Splenda, baking soda, and salt, until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. Set aside.
Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots, thyme, and salt/pepper to taste. Set aside.
Grill chicken over medium heat until done (about five minutes); cut into strips and keep warm.
Toast walnuts over medium-high heat until fragrant and lightly toasted, being careful not to burn. Add beans, dressing, and additional soy sauce to the pan with the walnuts; heat thoroughly over LOW heat for about a minute.
Line plate with greens and top salad with tomatoes, cheese, chicken, and green bean/walnut/dressing mixture.
16 grams of net carbs (not including greens)
2 servings for 8 grams of net carbs each
Carb counts obtained from Atkins Carb Gram Counter
Started Atkins 8/1/03 (off and on for the last few years but sticking to it this time!)