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Main dishes

Lemon Chicken Salad

Lemon Chicken Salad recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breasts marinated in lemon juice are given a quick sauté in a skillet and served warm on a bed of greens in this elegant dish for two.
15 min
55 min
2 servings

What You Need

small  boneless skinless chicken breasts (6 ounces total)
cup  lemon juice
 teaspoon lemon pepper seasoning
 tablespoon olive oil or cooking oil
tablespoons  honey
tablespoons  coarse-grain brown mustard or Dijon-style mustard
teaspoons  lemon juice
cups  torn mixed greens
cup  chopped, seeded cucumber
medium  tomato, seeded and chopped
 Fresh nasturtiums or other edible flowers (optional)

Make It

1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.

2. Sprinkle both sides of chicken breasts with lemon-pepper seasoning, pressing into surface.

3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.

4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.

5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. If desired, garnish with the nasturtiums or other edible flowers. Serve with the dressing. Makes 2 servings.

Kraft Kitchens Tips

Menu Idea
For a light and refreshing meal, serve soft breadsticks and icy glasses of lemonade with this salad.
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