Zingy Lemon Pepper Chicken Salad
from Gwen in Kanata, ON.
(serves 2 hungry bears)
Ingredients
- 1 tray of chicken tenders
- enough mixed salad greens for 2 bears
- 1/3 small sweet red pepper, chopped
- 1/2“ slice of Vidalia onion, chopped
- 1 tomato coarsely diced
- 1 avocado coarsely chopped
- 1 tbsp. Salty Don’s Lemon Pepper, freshly ground
- 1 small clove garlic, mashed
- pinch of oregano and thyme
- balsamic vinegar
- olive oil
- butter or more olive oil for searing the chicken
Dry chicken on paper towels and then rub in the freshly ground Lemon Pepper. Allow to sit for 15-20 minutes while you prepare the salad.
Make the salad dressing by mixing balsamic vinegar and olive oil together in 1:4 proportions. For every tbsp of vinegar, add 4 tbsp of oil. Mix in the garlic, oregano, thyme and a pinch of Lemon Pepper. Allow to sit.
Wash and pat the greens dry. In a large bowl, mix them with the red pepper, Vidalia onion, tomato and avocado. Toss thoroughly. Add some of the salad dressing so that everything is nicely coated. Place on plates.
Melt 1 tbsp butter or olive oil in a heavy skillet, pre-heated on high. Add the chicken tenders, Lemon Pepper side down, ensuring that you only have 1 layer in the skillet. Turn the heat down slightly and sear the chicken for 2 minutes. Turn and cook for an additional 2 minutes. Squeeze the juice of a lemon over the cooked chicken and transfer to the top of the salad. Serve with crusty bread.
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