Provencale pepper-chicken salad

Yield: 1 servings

Measure 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

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.

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