| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Salads | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Oil; olive |
| 2 | ts | Lemon juice, freshly squeeze |
| 1 | ts | Tarragon |
| 1 | ts | Anchovy paste |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Black pepper |
| 1/4 | Sugar, dry mustard and salt | |
| 1/4 | c | Cheese; parmesan |
| 2 | Garlic cloves, large, crushe | |
| 4 | Chicken breasts | |
| 1/4 | lb | Mushrooms |
| 1 | Pepper- red sweet large | |
| 1 | Banana pepper (optional) | |
| 2 | Lettuce; romaine |
INSTRUCTIONS
SALAD Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time: 45 1. Both dressing and salad can be prepared a day before serving, if you wish. Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended. For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts, uncovered in a preheated 375F oven for 45 to 50 minutes or until chicken feels springy. Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes. 3. Cut cooked chickien into 1/2 inch pieces. Pieces should measure about 2 1/2 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 1 1/2 inches long. Seed hot pepper if using and finely chop. If making salad ahead, combine chicken, mushrooms and peppers in a large bowl. Cover and refrigerate until ready to use. 4. When ready to serve, tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk dressing. Drizzle 1/2 cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary. Toss until evenly coated. Source: Gail From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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