This simple salad is a tasty addition to your recipe collection. Marinating the chicken in a vinaigrette makes the chicken nice and tender.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|.25 cup||(60 mL) Minced red onion|
|.5 cup||(125 mL) Chopped fresh basil|
|.3 cup||(75 mL) Lemon juice|
|2 tbsp||(30 mL) White balsamic vinegar|
|1 tbsp||(15 mL) Dijon mustard|
|1 tbsp||(15 mL) Honey|
|1||Clove garlic, minced|
|.75 cup||(175 mL) Olive oil|
|Salt and pepper|
PLACE chicken in a large re-sealable plastic bag.
CUT peppers into thick slices and place in a bowl.
WHISK together all remaining ingredients. Pour ½ the mixture over chicken and massage to coat. Marinate for 20-30 minutes. Pour remaining ½ of the mixture over peppers.
PREHEAT oven to 350°F (180°C).
BAKE chicken in a shallow pan for 20-30 minutes or until internal temperature reaches 165°F (74°C). Slice chicken into thick slices and toss with peppers and dressing. Arrange salad on a platter and garnish with fresh basil, if desired.
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