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Gingerbread
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Lemon Chicken Salad
A combination of lemon-pepper marinated chicken, mixed greens, cucumber, and tomato tossed with a Honey-Dijon mustard dressing in this colorful salad.
2 small boneless, skinless chicken breast halves (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
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.
Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.
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.
Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.
Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. Serve with the dressing.
 Always Kiss The Cook
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