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Spiced-Up Chicken Salad

Spiced-Up Chicken Salad
A unique combination of basil and mint in the dressing adds fresh appeal to this outstanding salad. The recipe comes with my tried-and-true approval.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 tablespoon soy sauce
  • 1-1/2 teaspoons minced garlic, divided
  • 1/4 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon paprika
  • 1 package (5 ounces) spring mix salad greens
  • 2 large sweet red peppers, julienned
  • 1 small cucumber, halved and sliced

Directions

  • In a small saucepan, combine the lime juice, brown sugar, basil,
  • mint, soy sauce, 1/2 teaspoon garlic and ginger. Slowly whisk in
  • oil; set aside.
  • In a large nonstick skillet coated with cooking spray, saute chicken
  • until no longer pink. Add the jalapeno, salt, white pepper, paprika
  • and remaining garlic; saute 1 minute longer.
  • Place salad greens on a large platter; top with red peppers, cucumber
© Taste of Home 2013

2 of 2

Spiced-Up Chicken Salad (continued)

Directions (continued)

  • and chicken. Bring lime juice mixture to a boil; drizzle over salad.
  • Serve immediately. Yield: 6 servings.
Nutrition Facts: 1 serving (2 cups) equals 248 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 316 mg sodium, 11 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013