Grilled Chicken Salad
Quick Cooking
"I liked the dressing on a Hawaiian chicken salad I tried at a restaurant, so I devised my own through trial and error," writes Lynn Merrifield, Watrous, Saskatchewan. "I make this salad at least once a week. You can also add mandarin oranges or pineapple chunks."
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Microwave
TIME: Prep/Total Time: 20 min.
Ingredients:
4 grilled boneless skinless chicken breast halves
1/4 cup Catalina salad dressing
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup honey
1/4 cup honey mustard
1 garlic clove, minced
1/4 teaspoon dried tarragon
1/4 teaspoon dried rosemary, crushed
1 bunch romaine, torn
2 medium tomatoes, seeded and chopped
1 cup sliced cucumber
3 green onions, sliced
Directions:
Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through.
Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing. Yield: 4 servings. Editor's Note: This recipe was tested with an 1100-watt microwave.
Nutrition Facts
One serving:(1 each)
Calories: 510 Fat:29 g Saturated Fat:4 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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