Tuesday, February 14, 2012


1 tsp grated lime peel
1/4 cup fresh lime juice
3 tbsp sugar
1/2 tsp white wine vinegar
1/4 tsp Dijon mustard

In a small jar with a tight-fitting lid, combine all the above ingredients; shake well to blend.  Set aside.

2 tbsp frozen limeade concentrate, thawed
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast halves, cut into thin strips
1 tbsp olive oil

In a small bowl, combine the limeade concentrate and pepper.  Add the chicken strips; toss to coat.  Heat oil in small nonstick skillet over medium-high heat until hot.  Add chicken mixture and cook and stir 4 to 6 minutes or the chicken is lightly browned and no longer pink.

8 cups torn leaf lettuce
1 can (11-oz) mandarin orange segments, drained
1/4 cup golden raisins
1/4 cup coarsely chopped walnuts

Line 4 salad plates with the lettuce.  Top each with the orange segments, raisins, and walnuts.   Top with the cooked chicken and drizzle with the dressing after giving the jar a good shake.

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