Entree: Spring Greens Chicken Salad
Source of Recipe
whymilk.com
List of Ingredients
8 oz Fresh asparagus, bias sliced into 1 1/2-inch pieces
4 Medium skinless, boneless chicken breast halves (12 ounces total)
1/2 tsp Paprika
1/2 tsp Onion salt or garlic salt
1/4 tsp Pepper
Non-stick spray coating
3 cup Torn iceberg lettuce
3 cup Torn romaine or leaf lettuce
2 cup Torn fresh spinach
Medium cucumber, thinly sliced
1/2 cup Sliced green onions
2 Medium tomatoes, cut into wedges
Pesto Dressing
1/4 cup Fat-free mayonnaise or salad dressing
1/4 cup Fat free skim or 1% lowfat milk
1 tbsp Refrigerated purchased pesto
Recipe
Blanch asparagus by immersing in boiling water for 1 minute; drain well. Cool.
Rinse chicken; pat dry with paper towels. Combine paprika, onion or garlic salt, and pepper. Rub paprika mixture onto both sides of chicken. Spray a cold large skillet with non-stick coating. Heat skillet over medium heat. Cook chicken in hot skillet over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.
Meanwhile, in a large bowl, toss together greens, cucumber, green onions and asparagus. Divide greens mixture among four dinner plates. Arrange tomato wedges on top of greens. Using a sharp knife, slice hot chicken breasts at 1/2-inch intervals, keeping the shape of the chicken breasts. Place one breast half on top of greens on each plate. Drizzle Pesto Dressing over salads. Serve immediately.
Makes 4 servings.
For the Pesto Dressing, in a small mixing bowl, stir together all ingredients until well mixed. Cover and refrigerate until serving time.
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