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Chicken Strip Salad Recipe

Photo by: Taste of Home

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.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 25 min.

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. Yield: 2 servings.

Nutritional Analysis: 1 serving equals 209 calories, 10 g fat (1 g saturated fat), 47 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat.

Chicken Strip Salad published in Cooking for 2 Summer 2005, p 20