Ingredients:
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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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