Chicken Salad With Greens and Balsamic Dressing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I had a chicken breast to use and came up with this to help clean out the fridge. This is a good-size lunch or dinner salad. Everything is to taste so feel free to make any adjustments/additions or subtractions you like. If you don't have Mrs. Dash or bacon salt, season the chicken with your favorite spices (those were just what I had and the combo was good!) I used Balsamic / Red Wine Dressing for the dressing but please use your favorite! Ingredients:
1/2 teaspoon olive oil |
1 boneless skinless chicken breast |
3/4-1 teaspoon mrs. dash garlic and herb seasoning, to taste |
1/2-3/4 teaspoon j&d peppered bacon salt, to taste |
4 cups baby romaine lettuce, red & green, cleaned & torn into pieces |
1/4 cup shredded carrot |
2 -3 cremini mushrooms, cleaned & sliced |
10 grape tomatoes, cleaned & cut in half |
3 -4 pickled onions or 3 -4 red onions, slices |
2 ounces monterey jack pepper cheese, shredded |
1/2 cup balsamic vinaigrette, homemade best |
Directions:
1. Heat oil in a small non-stick skillet over medium heat. Sprinkle Mrs. Dash and bacon salt over both sides of chicken breast.
2. Add chicken to heated skillet and cook chicken until done through, about 10-15 minutes, turning to brown both sides. Remove and let cool until warm not hot then slice or shred into bite-size pieces.
3. Add lettuce and remaining vegetables to a large salad bowl, top with cheese and chicken. Dress with vinaigrette and toss to coat everything with the dressing.
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