Provencale pepper-chicken salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinned;, (4-ounce) boned chicken breast halves | |
| 1 | teaspoon | Dried herbes de Provence |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | Garlic cloves minced | |
| Lemon Pepper | ||
| Olive oil-flavored cooking spray | ||
| ¾ | cup | Chopped green onions |
| 1 | Julienne-cut green bell pepper | |
| 1 | Julienne-cut red bell pepper | |
| 1 | Julienne-cut yellow bell pepper | |
| ¼ | cup | Sun-dried tomato sprinkles |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Extra-virgin olive oil |
| 2 | Garlic cloves; minced | |
| 6 | cups | Organic salad greens |
| Nicoise olives | ||
| Pickled garlic | ||
| Pepperoncini | ||
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Dried thyme |
Directions
HERBS DE PROVENCE
1. Place each chicken breast half between 2 sheets of heavy duty wrap plastic. Flatten each breast to ½ inch thickness using a meat mallet or rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves and rub mixture over both sides of chicken. Sprinkle with lemon-pepper.
2. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken, cook 3 minutes on each side or until done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and bell peppers, and saute 5 minutes or until tender.
3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well with a whisk. Place 1½ cups salad green on each of 4 places, top each serving with a sliced chicken breast half and ½ cup bel pepper mixture.
Drizzle 2 tablespoons vinegar over each salad, top each with olives, pickled garlic and pepperoncini to taste.
Posted to CHILE-HEADS DIGEST by Tantrika <hummer13@...> on Jun 05, 1999, converted by MM_Buster v2.0l.