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Lemon Chicken Salad




Source of Recipe


Marla


Recipe Introduction


A combination of lemon-pepper marinated chicken, mixed greens, cucumber, and tomato tossed with a Honey-Dijon mustard dressing in this colorful main-dish salad.




List of Ingredients




Lemon Chicken Salad


• 2 small boneless, skinless chicken breast halves (6 ounces total)
• 1/4 cup lemon juice
• 1 teaspoon lemon-pepper seasoning
• 1 tablespoon olive oil or cooking oil
• 2 tablespoons honey
• 2 tablespoons coarse-grain brown mustard or Dijon-style mustard • 2 teaspoons lemon juice
• 3 cups torn mixed greens
• 1 cup chopped, seeded cucumber
• 1 medium tomato, seeded and chopped
• 4 fresh nasturtiums or other edible flowers (optional)




Recipe



1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.

2. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.

3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.

4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.

5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. If desired, garnish with the nasturtiums or other edible flowers. Serve with the dressing.


Makes 2 servings.