You will need:
- 12 ounces boneless skinless chicken breasts
- 6 cups torn spinach
- 2 red peppers or green sweet peppers, cut into bite-sized strips
- 2 cups torn leaf lettuce
- 1 garlic clove, minced
- 1 medium red onion, thinly sliced
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon dried rosemary, crushed
- 2 tablespoons balsamic vinegar
- 1 tablespoon cooking oil
- 2 tablespoons water
- fresh rosemary sprigs (optional)
Step 1:
In a large salad bowl, combine the lettuce, spinach, pepper strips and sliced red onion. Cover and chill the salad for up to 2 hours.
Step 2:
Cut the chicken breasts into bite-sized strips. Toss the chicken with the lemon-pepper seasoning and rosemary.
Step 3:
In a 10-inch skillet or wok, stir-fry the chicken strips and garlic in hot oil over medium-high heat for about 2-3 minutes (or until the chicken is tender and no longer pink).
Step 4:
Remove the chicken from the skillet and add to the salad mixture.
Step 5:
To make the dressing: add the vinegar and water to the skillet, stirring to scrape up any browned bits. Pour the dressing over the salad, gently tossing to mix.
Step 6:
Transfer the salad to individual salad plates and garnish with fresh rosemary sprigs, if desired. Serve warm.
Nutritional information for one serving:
Calories: 167
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 49mg
Total carbs: 9.3g
Fiber: 3.1g
Protein: 22.3g
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