2 (3) oz. Grilled Chicken.
2 Cups Romaine Lettuce.
¼ Cup Each: Mushrooms, Tomatoes & Onions.
Garlic, Worcestershire, Pepper & Lemon Juice to Taste.

1 T Oil & Vinegar

These menus were developed using a balanced 40-30-30 approach. You can add or change spices to fit your own tastes and substitute items within a category (lean meat for lean meat or vegetable for vegetable) if you wish to add variety to the menu. Do not alter the basic protein to carbohydrate balance.