Chicken Strip Salad

Name: Chicken Strip Salad
Ingredients: 6 ounces boneless skinless chicken breast, cut into thin strips; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup chicken broth; 3-1/2 cups torn mixed salad greens; 1/4 cup sliced fresh mushrooms; 1/4 cup chopped red onion; 1 small carrot, julienned; 2 tablespoons balsamic vinegar; 1 tablespoon water; 1 tablespoon canola oil; 1-1/2 teaspoons Dijon mustard; 1/4 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon pepper

15 ingredients

2 steps

Ingredients

6 ounces boneless skinless chicken breast, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
3-1/2 cups torn mixed salad greens
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion
1 small carrot, julienned
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon canola oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

1

Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
2

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.