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Provencale Chicken Salad




Source of Recipe


Elaine


List of Ingredients




Provencale Chicken Salad

4 (4 oz.) chicken breast, boneless, skinless
1/2 tsp. each dried basil, rosemary, thyme & garlic
1/8 tsp. salt
1/4 tsp. black pepper
vegetable cooking spray
1 medium onion, chopped
1 green bell pepper, julienne-cut
1 red bell pepper, julienne-cut
1 yellow bell pepper, julienne-cut
1/4 cup sun-dried tomato, minced
1/4 cup balsamic vinegar
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 head red leaf lettuce, chopped
1/4 cup nicoise olives ( or any other olives marinated in brine)



Recipe



Place each chicken breast between 2 sheets of plastic wrap. Flatten each breast to ½ inch thickness using meat mallet. Combine herbs, salt & pepper, and rub mixture over both sides of chicken. Coat nonstick skillet with cooking spray and place 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 onions and bell peppers; sauté 5 minutes or until tender. Combine sun-dried tomatoes, vinegar, oil, and garlic; whisk together. On 4 plates, place 1 ½ cups salad greens. Top each serving with chicken breast half and ½ cup bell pepper mixture. Drizzle vinegar mixture over each salad; top each evenly with olives. Serves 4.

Calories 220; Fat 6g; Fiber 3g