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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens, Clara recommends. Ingredients:
6 ounces boneless skinless chicken breast, cut into thin strips |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup chicken broth |
3-1/2 cups torn mixed salad greens |
1/4 cup sliced fresh mushrooms |
1/4 cup chopped red onion |
1 small carrot, julienned |
dressing: |
2 tablespoons balsamic vinegar |
1 tablespoon water |
1 tablespoon canola oil |
1-1/2 teaspoons dijon mustard |
1/4 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately. Yield: 2 servings.
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