Lemon Chicken Salad

For a light dinner recipe for two, toss lemon-pepper marinated chicken breast halves, mixed greens, cucumber, and tomato with a honey-Dijon mustard dressing.

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  • Makes: 2 servings
  • Prep: 15 mins
  • Marinate: 30 mins
  • Cook: 10 mins

Lemon Chicken Salad

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Directions

  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 breast halves 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.

From the Test Kitchen

Menu Idea:

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

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Nutrition Facts (Lemon Chicken Salad)

  • Per serving:
  • 294 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 54 mg chol. ,
  • 663 mg sodium ,
  • 28 g carb. ,
  • 23 g pro.
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