|8 cups||(2 L) Mixed salad greens|
|3/4 cup||(175 mL) Feta cheese, crumbled|
|1||(10 oz) Can mandarin orange segments, drained|
|1 tbsp||(15 mL) Unsalted butter|
|6 tbsp||(90 mL) Olive oil, divided|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into ½” (2.5 cm) strips|
|3 cup||(750 mL) Sliced mushrooms|
|1||Bunch green onions, sliced|
|2 tbsp||(30 mL) Chopped parsley|
|1 tsp||(5 mL) Dried basil|
|1/4 cup||(60 mL) Balsamic vinegar|
|1/3 cup||(80 mL) Chopped toasted walnuts|
ARRANGE salad greens on four individual plates. Divide Feta cheese and mandarin orange segments on top.
HEAT butter and 2 tbsp (30 mL) olive oil in a skillet or wok. Stir-fry the chicken on high heat, stirring continuously for 5-6 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside. Add the remaining olive oil; add mushrooms, green onions and herbs. Stir-fry for 2 minutes. Return the chicken to the pan, add balsamic vinegar and toss to coat, about one minute longer.
DIVIDE the warm chicken mixture between the four plates, drizzle with the pan juices and sprinkle with walnuts.
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