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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I liked the dressing on a Hawaiian chicken salad I tried at a restaurant, so I devised my own through trial and error, writes Lynn Merrifield, Watrous, Saskatchewan. I make this salad at least once a week. You can also add mandarin oranges or pineapple chunks. Ingredients:
4 grilled boneless skinless chicken breast halves |
1/4 cup catalina salad dressing |
1/2 teaspoon lemon-pepper seasoning |
1/2 teaspoon garlic powder |
1/3 cup olive oil |
1/4 cup lemon juice |
1/4 cup honey |
1/4 cup honey mustard |
1 garlic clove, minced |
1/4 teaspoon dried tarragon |
1/4 teaspoon dried rosemary, crushed |
1 bunch romaine, torn |
2 medium tomatoes, seeded and chopped |
1 cup sliced cucumber |
3 green onions, sliced |
Directions:
1. Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through.
2. Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing. Yield: 4 servings.
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