.
Ingredients:
3
cups chopped tomato
3/4
cup diced yellow bell pepper
1/4
cup finely chopped red onion
1
tablespoon sugar
3
tablespoons cider vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup lemon juice
1/4
cup Dijon mustard
3
tablespoons water
1
tablespoon honey
4
boneless skinless chicken brea - (4-ounce)
3
tablespoons Spicy Seasoning
Vegetable
cooking spray
1
pound sugar snap peas - trimmed
8
cups torn romaine lettuce
Flat-leaf
parsley sprigs - (optional)
Instructions:
Combine
the first 7 ingredients in a bowl, and toss well. Cover and chill.Combine
lemon juice, mustard, water, and honey in a large bowl; stir well with
a wire whisk. Cover and chill.
Rub
chicken with Spicy Seasoning. Coat a large heavy skillet with cooking spray,
and place over medium-high heat until hot. Add chicken, and cook 7 minutes
on each side or until chicken is done. Remove chicken from skillet, and
let cool.
Cut
chicken across grain into thin slices, and set aside.
Steam
snap peas, covered, for 2 minutes.
Rinse
under cold water, and drain. Add snap peas and lettuce to the lemon juice
mixture, and toss well. Divide the lettuce mixture evenly among 4 large
salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced
chicken breast half.
Nutrition
Facts:
Servings:
4
Amount
Per Serving: Calories 177
Fat
-g, Cholesterol 51 mg
Carbohydrates
17 g, Sodium 395 mg,
Courtesy
of: http://www.cafecreosote.com
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