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Prep time
30 minutes
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Cook time
45 minutes
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Serves
Four
Author Notes
A lovely light salad for a springtime luncheon or dinner. Fresh vegetables, chicken and tangy dressing make this a perfect pairing to welcome spring! —BerryBaby
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Ingredients
- Chicken breasts
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2
Boneless skinless chicken breasts
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Olive oil
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Lemon pepper
- Salad and Dressing
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6 cups
Butter or Iceberg lettuce
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6
Radishes
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2
Stalks of celery
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1 cup
Red pepper (yellow or orange can be used)
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1/4 cup
Curly parsley
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1/3 cup
Olive oil
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1/4 cup
Sesame oil
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1/2 cup
Rice vinegar
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2 tablespoons
Low sodium soy sauce
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1/4 teaspoon
Salt
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1/8 teaspoon
Fresh ground black pepper
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2 tablespoons
Toasted sesame seeds
Directions
- Chicken breasts
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In a shallow baking dish place chicken breasts and brush with olive oil.
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Sprinkle with lemon pepper.
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Cover with foil and place in pre-heated 375 degree oven.
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After 15 minutes remove foil and continue roasting until internal temperature is 160 degrees. Approximately additional 15-20 minutes.
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Remove from oven, set aside to cool.
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When cool, cut into one inch chunks.
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Refrigerate until ready to serve.
- Salad and Dressing
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Tear lettuce into bite-size pieces.
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Rinse, dry and place in refrigerator.
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Chop the radishes, celery, red pepper.
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Tear off the the tops of the curly parsley, discard stems.
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Add the vegetables to the lettuce, toss and place back in the refrigerator.
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In a jar add olive and sesame oil, rice vinegar, soy sauce, salt and pepper.
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Cover and shake until well blended. Place in refrigerator until ready to serve.
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When ready to serve, add the chicken breast pieces to the vegetable salad and toss together.
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Pour salad dressing into a large bowl and add the vegetables and chicken.
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Toss salad to coat.
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Place equal portions on four salad plates, sprinkle with Toasted Sesame Seeds, serve.
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