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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.
time
prep:
15 min
total:
55 min
servings
total:
2 servings

What You Need

2
small  boneless skinless chicken breasts (6 ounces total)
1/4
cup  lemon juice
1
 teaspoon lemon pepper seasoning
1
 tablespoon olive oil or cooking oil
2
tablespoons  honey
2
tablespoons  coarse-grain brown mustard or Dijon-style mustard
2
teaspoons  lemon juice
3
cups  torn mixed greens
1
cup  chopped, seeded cucumber
1
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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