Chicken Strip Salad Recipe
Chicken Strip Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
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.
Originally published as Chicken Strip Salad in Cooking for 2 Summer 2005, p 20

Nutritional Facts

2 cups: 209 calories, 10g fat (1g saturated fat), 47mg cholesterol, 585mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Strip Salad in Cooking for 2 Summer 2005, p 20

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