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Ingredients
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 teaspoon dried herbes de Provence
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- Olive oil-flavored cooking spray
- 3/4 cup chopped green onions
- 1 (1 × 1/4-inch) julienne-cut green bell pepper
- 1 (1 × 1/4-inch) julienne-cut red bell pepper
- 1 (1 × 1/4-inch) julienne-cut yellow bell pepper
- 1/4 cup sun-dried tomato sprinkles
- 1/4 cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- 6 cups gourmet salad greens
- 1/4 cup niçoise olives
Preparation
Step 1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten each breast half 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.
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 onions and bell peppers, and sauté 5 minutes or until tender.
Combine tomato sprinkles, vinegar, oil, and 2 garlic cloves; stir well with a whisk. Place 11/2 cups salad greens on each of 4 plates; top each serving with a sliced chicken breast half and 1/2 cup bell pepper mixture. Drizzle 2 tablespoons vinegar mixture over each salad; top each with about 1 tablespoon olives.