Blackened Chicken Salad Recipe
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Contributor: |
Contributor: Britt Hartshorn
Added: Sunday, June 19, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 C. chopped tomato
3/4 C. diced yellow bell pepper
1/4 C. finely chopped red onion
1 T. sugar
3 T. cider vinegar
1/4 t. salt
1/4 t. pepper
1 t. lemon juice
1/4 C. Dijon mustard
3 T. water
1 T. honey
4 boneless chicken breasts (4-ounces)
3 T. spicy seasoning
1 lb. sugar snap peas - trimmed
8 C. torn romaine lettuce
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Directions: |
Directions:Combine the first 7 ingredients in a bowl and toss well. Cover and chill. Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill. Rub chicken with Spicy Seasoning. Coat a large heavy skillet with cooking spray, and place over medium-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet and let cool. Cut chicken across grain into thin slices, and set aside. Steam snap peas, covered, for 2 minutes. Rinse under cold water and drain. Add snap peas and lettuce to the lemon juice mixture and toss well. Divide the lettuce minture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Brad and I love to eat this salad on hot summer days! It is very fresh. The actual recipe calls for 1/4 cup of lemon juice but we found that to be WAY too much lemon. This makes a much milder salad dressing.
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