Provencale Pepper-Chicken Salad

1 servings

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Provencale Pepper-Chicken Salad Ingredients

4 Skinned;, (4-ounce) boned	1/4 c Balsamic vinegar
1 ts Dried herbes de Provence	1 tb Extra-virgin olive oil
1/4 ts Salt	2 Garlic cloves; minced
1/4 ts Black pepper	6 c Organic salad greens
2 Garlic cloves minced	Nicoise olives
Lemon Pepper	Pickled garlic
Olive oil-flavored cooking	Pepperoncini
3/4 c Chopped green onions	HERBS DE PROVENCE
1 Julienne-cut green bell	1/4 ts Dried basil
1 Julienne-cut red bell pepper	1/4 ts Dried rosemary
1 Julienne-cut yellow bell	1/4 ts Dried thyme
1/4 c Sun-dried tomato sprinkles

Instructions for Provencale Pepper-Chicken Salad

1. Place each chicken breast half between 2 sheets of heavy duty wrap plastic. Flatten each breast to 1/2 inch thickness using a meat mallet or rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves and rub mixture over both sides of chicken. Sprinkle with lemon-pepper. 2. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken, cook 3 minutes on each side or until done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and bell peppers, and saute 5 minutes or until tender. 3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well with a whisk. Place 1 1/2 cups salad green on each of 4 places, top each serving with a sliced chicken breast half and 1/2 cup bel pepper mixture. Drizzle 2 tablespoons vinegar over each salad, top each with olives, pickled garlic and pepperoncini to taste. Posted to CHILE-HEADS DIGEST by Tantrika on Jun 05, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized