Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
Ingredients
- 6 ounces boneless skinless chicken breast, cut into thin strips
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chicken broth
- 3-1/2 cups torn mixed salad greens
- 1/4 cup sliced fresh mushrooms
- 1/4 cup chopped red onion
- 1 small carrot, julienned
- dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1 tablespoon canola oil
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
- In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
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