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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Dressing: 1/4 cup Dijon mustard 2 tbsp. olive oil 2 tbsp. white wine 2 tbsp. honey
Salad: 1 head Boston lettuce, torn into bite sized pieces 3 medium tomatoes, thinly sliced 1 small onion, peeled and thinly sliced 2 tsp. cayenne pepper 1 1/2 tsp. paprika 1 tsp. pepper 1/2 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt 2 boneless, skinless chicken breast halves, about 6 to 8 ounces each
Directions
For Dressing: Whisk together Dijon, 2 tbsp. oil, wine and honey in a small bowl.
For Salad: Toss together lettuce, tomatoes and onion in a medium bowl. Divide lettuce mixture between two plates. Stir together cayenne, paprika, pepper, chili powder, garlic powder and salt in a small bowl. Add chicken to spice mixture and coat completely. Heat olive oil in a medium skillet over medium high heat. Add chicken and cook about 4 minutes per side, until chicken is crusty on the outside and cooked through. Transfer chicken to a cutting board and slice crosswise into strips. Arrange chicken strips over lettuce, spoon dressing over and serve.
Makes 2 salads.
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