4 4-oz. boneless, skinless chicken cutlets
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
? cup olive oil
3 tablespoons fresh orange juice
1 ½ teaspoons honey
¾ teaspoon Dijon mustard
1 12-oz. package garden salad
1 6-oz. container fresh blackberries or blueberries
½ cup crumbled feta cheese
¼ cup sliced almonds
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken evenly with ¼ teaspoon salt and ? teaspoon pepper. Add chicken, and reduce heat to medium. Cook 3 minutes per side or until chicken is done. Transfer to a cutting board. Let cool, and cut into bite-sized pieces.
Combine oil, orange juice, honey, mustard, ¼ teaspoon salt and ? teaspoon pepper in a jar with a tight-fitting lid. Cover and shake well to combine.
Place salad in a large serving bowl. Drizzle with dressing, and toss to coat. Top with chicken, berries, cheese and almonds. Serve immediately.
Quick Caprese Chicken:
4 cooked 4-oz. boneless, skinless chicken cutlets
2 Roma tomatoes, thinly sliced
4 sliced part-skim mozzarella cheese
4 teaspoons balsamic vinegar
1 tablespoon chopped fresh basil
Preheat oven to 425 degrees. Place chicken on a rimmed baking sheet, and top evenly with tomato slices and cheese.
Bake about 5 minutes or until cheese is melted and slightly browned. Drizzle with balsamic vinegar, and top with basil. Serve with zucchini noodles, orzo, or pasta, if desired.)
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