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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A unique combination of basil and mint in the dressing adds fresh appeal to this outstanding salad. The recipe comes with my tried-and-true approval. Ingredients:
1/3 cup lime juice |
2 tablespoons brown sugar |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon minced fresh mint or 1 teaspoon dried mint |
1 tablespoon soy sauce |
1-1/2 teaspoons minced garlic, divided |
1/4 teaspoon ground ginger |
1/4 cup olive oil |
1-1/2 pounds boneless skinless chicken breasts, cut into strips |
1 jalapeno pepper, seeded and chopped |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon paprika |
1 package (5 ounces) spring mix salad greens |
2 large sweet red peppers, julienned |
1 small cucumber, halved and sliced |
Directions:
1. In a small saucepan, combine the lime juice, brown sugar, basil, mint, soy sauce, 1/2 teaspoon garlic and ginger. Slowly whisk in oil; set aside.
2. In a large nonstick skillet coated with cooking spray, saute chicken until no longer pink. Add the jalapeno, salt, white pepper, paprika and remaining garlic; saute 1 minute longer.
3. Place salad greens on a large platter; top with red peppers, cucumber and chicken. Bring lime juice mixture to a boil; drizzle over salad. Serve immediately. Yield: 6 servings.
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