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Chicken Strip Salad

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

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

Printed from tasteofhome.com Oct 11, 2008

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Chicken Strip Salad cont.

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.