Herbed Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 T extra virgin olive oil1/4 tsp grated lemon rind1/4 T fresh lemon juice3 oz chicken breastcooking spraysalt pepper10 cherry tomatoes halved (roasted)2 C spring mix1 C spinach1/2 T white wine vinegar1 tsp combination of rosemary, thyme, parsley, savory1/2 garlic clove minced1 T halved pitted kalamata olives1/4 tsp. dijon mustard
1. Combine 1/2 oil, rind, juice, and chicken cutlets: let stand 5 min.
2. Cut tomatoes in half and roast at 450 for 15 min.
3. Heat a large nonstick skillet over med - high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan: cook 2 min. on each side or until done. Remove from heat; keep warm.
4. Combine tomatoes and lettuce in a large bowl. combine vinegar, herbes, mustard, garlic, remaining salt and pepper, gradually add remaining oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange over salad; top each with olives and blue cheese.
Serving Size: 1 serving
2. Cut tomatoes in half and roast at 450 for 15 min.
3. Heat a large nonstick skillet over med - high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan: cook 2 min. on each side or until done. Remove from heat; keep warm.
4. Combine tomatoes and lettuce in a large bowl. combine vinegar, herbes, mustard, garlic, remaining salt and pepper, gradually add remaining oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange over salad; top each with olives and blue cheese.
Serving Size: 1 serving
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 20.3 g
- Cholesterol: 52.7 mg
- Sodium: 383.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.5 g
- Protein: 22.8 g
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