RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6615
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| Recipe Name: |
Summer Chicken Salad with Honey Dijon Dressing - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
6.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.78
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer, you can leave the chicken cutlets whole and serve them on top of the salad and drizzle a little extra dressing over the top.
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Ingredients:
6 6-ozs chicken breast, boneless, skinless cut into cutlets
1 to taste salt and pepper
1 Tablespoon oil, olive
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Directions:
For the chicken, sprinkle each cutlet with salt and pepper to taste. Add olive oil to a hot skillet and cook chicken about 3 minutes per side until golden, brown and delicious. Remove to a rack or paper towels to drain and cool. Slice the cooled chicken on an angle.
For the dressing, combine the mustard, honey,
vinegar and a little salt and pepper to taste in a bowl. Whisk in the oil in a slow, steady stream.
Arrange the greens in a large salad bowl, top them with the chicken, bell peppers, tomatoes, carrots and dressing, and toss them to coat thoroughly. |
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| Nutrition per Serving: |
| Calories: |
283 |
Total Carbs: |
13.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
4.9 |
Protein: |
43.53 |
| Fiber: |
2.97 |
Sodium: |
242.16 |
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