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1/2
cup bottled fat-free honey-mustard salad dressing
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1
teaspoon finely shredded lime peel
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4
medium skinless, boneless chicken breast halves (about 1 lb. total)
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2
to 3 teaspoon Jamaican jerk seasoning or other spicy seasoning blend
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2
teaspoon cooking oil
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1
16-ounce pkg. (12 cups) torn mixed salad greens
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4
plums or apricots, cut into wedges
1. For dressing, in a small bowl, stir together honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and chill until ready to serve.
2. Sprinkle chicken with Jamaican jerk or other seasoning. In a large skillet, cook seasoned chicken in hot oil over medium-high heat for 7 to 9 minutes or until chicken is tender and no longer pink, turning once. Thinly bias slice chicken.
3. To serve, divide the greens among 4 dinner plates. Arrange warm chicken slices and plum or apricot wedges on top of greens; drizzle with the dressing. Makes 4 servings.
TIP: A spice blend, such as Jamaican jerk, that offers a mix of different flavorings makes seasoning easy on the cook. Lively options for Jamaican jerk seasoning include barbecue seasoning, Cajun seasoning, or fajita seasoning.
- Servings Per Recipe 4 servings
- Calories255
- Total Fat (g)4
- Saturated Fat (g)1,
- Monounsaturated Fat (g)1,
- Polyunsaturated Fat (g)0,
- Cholesterol (mg)66,
- Sodium (mg)579,
- Carbohydrate (g)25,
- Total Sugar (g)7,
- Fiber (g)6,
- Protein (g)30,
- Vitamin A (DV%)0,
- Vitamin C (DV%)54,
- Calcium (DV%)6,
- Iron (DV%)13,
- Fruit (d.e.)1,
- Other Carbohydrates (d.e.).5,
- Vegetables (d.e.)1,
- Very Lean Meat (d.e.)4,
- Percent Daily Values are based on a 2,000 calorie diet
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